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 become uneven during baking, you can cut them out evenly using a circular serving ring.