Summary

Ingredients

• 3 egg (s)
• 1 tablespoon margarine
• 150 g flour, heaped tablespoons butter
• 100 ml milk (whole milk, no UHT milk)
• 1 packet baking powder
• 2 packs vanilla sugar
• salt
• 1 glass blueberries
• Sauce thickener, dark
• 100 g suar

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Instructions

1. Separate the eggs. Beat egg whites until stiff and set aside. Put the egg yolks, butter, flour, milk, baking powder, vanilla sugar and salt in a bowl and mix everything together thoroughly. Finally, carefully fold in the stiffly beaten egg white.
2. Bring the berries to the boil in a saucepan with the preserving liquid. Add sauce thickener. The berries should no longer be allowed to roll around in the pot. Add the sugar and stir everything again.
3. Put the batter in a pan (with margarine) so that the batter has a maximum dia of 15-20 cm and a maximum height of 0.5 cm in liquid form. The dough will still rise in the pan. Fry both sides until golden brown.
4. Now place the pancake on a plate and pour the warm blueberries over it.