Summary

Ingredients

For the dough:

• 250 ml milk
• 2 tablespoon sugar to taste also 3
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 2 medium egg (s)
• 40 g butter, liquid
• 100 g flour, instant
• 40 g butter for the pan
• 4 teaspoons rapeseed oil for the pan

For covering:

• 1 small Glass blueberries (wild blueberries, 340 g)
• possibly sugar for sweetening
• 2 teaspoons, heaped cornstarch
• some water

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Instructions

1. Mix the milk, sugar, vanilla sugar, salt, eggs and butter together and then stir in the flour (makes 500 ml dough).
2. Heat the blueberries with juice in a saucepan, add sweetener if necessary, mix the cornstarch with a little water, thicken the blueberries with it and keep warm.
3. Heat 10 g butter and 1 teaspoon rapeseed oil in a non-stick pan, add 125 ml of batter, bake until light brown while turning, remove and keep warm. Bake another 3 pancakes with the rest of the batter.
4. Serve the pancakes with the blueberries.