Summary

Ingredients

• 220 g flour
• 3 tablespoon sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ salt
• 2 large egg (s), separated
• 40 g butter, melted
• 300 ml buttermilk
• 1 tablespoon lemon peel, grated
• 0.25 teaspoon ¼ vanilla extract
• 280 g blueberries, fresh
• Butter, for frying
• Maple syrup, for serving

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Instructions

1. Mix the flour with sugar, baking powder, baking soda and salt. Melt the butter briefly in the microwave and separate the eggs. Mix the egg yolks with the butter, add the buttermilk, lemon zest and vanilla extract and stir in. I always do this with a whisk. Now add the flour mixture and stir it in as well. Beat the egg whites until stiff and fold in until everything is well combined. Let rest for about 15 minutes and then fold in the blueberries.
2. Put some butter in a non-stick pan and heat it up. Bake the pancakes one after the other, preferably two at a time. We like them a little bigger and I use almost 2 tablespoons of batter. The pancakes are ready to be turned when bubbles form on the surface. Then turn and finish baking on the second side.
3. They are delicious to serve with maple syrup or whatever you like with it. You can also use more sugar if you like; we like it best that way.