Buttermilk Pancakes with Blueberries

Summary

Ingredients

• 3 egg (s)
• 250 ml buttermilk
• 140 g flour, smooth
• 0.5 ½ lemon (s), grated zest
• 2 teaspoons vanilla sugar, homemade
• 40 g powdered suar
• 1 pinch (s) salt
• 1 tablespoon butter
• 4 tablespoon blueberries, fresh or frozen
• Powdered sugar, for sprinkling

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Instructions

1. Preheat the oven to approx. 200 ° top and bottom heat.
2. Separate the eggs, beat the egg whites with a pinch of salt until stiff. Just before the snow is finished, stir in half of the powdered sugar.
3. Mix the yolks with the buttermilk, the remaining sugar, the vanilla sugar and the grated lemon zest until smooth, add the flour. Now gradually carefully lift the snow under the yolk mixture.
4. Melt 1 tablespoon butter in a non-stick pan, pour in the batter, sprinkle with the blueberries, reduce the heat and briefly fry the pancakes. Then place the pan in the preheated oven (tip: wrap the pan handle with aluminum foil!) And bake for about 8-9 minutes. Now turn the Schmarren (I turn the mixture onto a plate and then carefully slide it back into the pan) and bake in the oven for another 6-7 minutes.
5. Pick up the pancakes with two forks, sprinkle with powdered sugar and let caramelize briefly on the stove.
6. Arrange the buttermilk parsnips on plates, sprinkle with powdered sugar and garnish with fresh mint if necessary.