Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 180 g wholemeal spelled flour
- 3 tablespoon cane sugar
- 1 pinch (s) salt
- 2 teaspoons, leveled baking powder
- 200 ml yogurt
- 175 ml milk
- 3 tablespoon butter, melt
- 2 egg (s)
- 3 tablespoon honey
- 200 g blueberries
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients. Mix the yoghurt with milk in the measuring cup, then add to the dry ingredients. Add honey. Separate the egg. Mix the yolks directly into the mixture, beat the egg white, then fold in carefully. Now add a large part of the blueberries and save a few to decorate.
- In a non-stick pan, fry about 4 tablespoons of batter with a few drops of oil. I do this over medium to low heat, about 4-5 minutes per side. So they are well done inside. For me it will be eight.
- I usually whip with whipped cream and serve the pancakes with a topping, garnished with the blueberries that I left over before
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