Light Blueberry Pancakes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour
- 3 egg (s)
- 500 ml milk (1.5%)
- 3 ml sweetener, more liquid
- 250 g blueberries, fresh or frozen
- 1 pinch (s) salt
- Butter or oil for frying
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites until stiff. Mix the flour with milk, egg yolk, sweetener and salt to form a smooth dough. Carefully fold in the egg whites. Wash the blueberries and let them drain well.
- Brush a pan with butter or oil and heat. Pour in some batter with a ladle and smooth it out. Spread a heaped tablespoon of blueberries on top and bake until golden brown on both sides.
- Bake the rest of the batter and berries in the same way. The dough rises nicely and the pancake becomes deliciously fluffy.
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