Pancakes mit Blaubeersoße
Ingredients
For the pancakes:
- 150 g flour (Typ 405)
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pinch salt
- 1 egg
- 300 ml buttermilk
- 2 tbsp. butter (melted)
- Clarified butter for baking
For the blueberry sauce:
- 150 gr blueberries
- 2 tbsp. sugar
- 1 tbsp. lemon juice
- 120 ml maple syrup
- 1 tbsp. food starch
- 4 tbsp. water (cold)
Instructions
Pancakes:
- Mix baking powder, baking soda, salt and flour in a bowl.
- Separate egg.
- In a separate bowl, beat egg yolks with buttermilk. Add melted butter and stir well.
- Mix the liquid egg mixture with the dry ingredients to form a dough.
- Beat egg whites until stiff. Then carefully fold into the dough. This works best with a spatula.
- Heat 1 teaspoon clarified butter in a coated pan.
- Add 2 tablespoons of pancake batter to the pan. Bake for about 2-3 minutes on each side, until the pancake is golden-brown.
- Put the finished pancake on a plate, cover with aluminum foil and keep warm in the oven.
- Do the same with the rest of the dough. Stack the pancakes on top of each other and serve warm with the blueberry sauce.
Blueberry sauce:
- Put the maple syrup with the sugar, lemon juice and the blueberries in a small saucepan and bring to the boil.
- Reduce the heat and let the blueberry sauce simmer for about 5 minutes.
- Speisestärke mit 4 EL Wasser verrühren und unter die Soße rühren. Blaubeersoße noch 1 - 2 Minuten köcheln lassen, bis sie eingedickt ist. Abkühlen lassen.
Notes
Tip: It's best to start with the blueberry sauce. It then can cool while you prepare the pancakes.
If the pancakes have become uneven during baking, you can cut them out evenly with a circular serving ring.