John Myers
Ingredients for 8 servings:
- 2 eggs
- 150 g flour
- 1 tsp baking soda
- 1 tsp baking powder
- 250 ml buttermilk
- 1 pinch of salt
- 3 tbsp sugar
- 150 g blueberries (blueberries)
- some butter, for greasing
- maple syrup
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
super fluffy
Separate the eggs. Add the flour, baking soda, baking powder, and buttermilk to the egg yolks and mix. Wash the blueberries, pat them dry, and set aside. Beat the egg whites with a pinch of salt until frothy, then add the sugar and beat until stiff peaks form. Carefully fold the egg whites into the batter with a spoon. Lightly brush a preheated nonstick pan with butter, add the batter in portions, and smooth it out with a spoon. Cook the pancakes over medium heat until the bottom is golden brown. The top should still be liquid and bubbling. Then scatter the blueberries over the pancakes, press them in gently, and flip them. When they are golden brown on both sides, they are done. Before making the next pancake, wipe any old grease from the pan with a kitchen towel and brush it again. Serve with maple syrup.
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