Best pancakes ever

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 1 vanilla pod(s)
• 1 tbsp brown sugar
• 4 tbsp brown rum, 40% vol
• 100 g wheat flour, also wholemeal
• 100 g spelt flour, also wholemeal
• 1 packet of baking powder
• 300 ml oat milk (oat drink) (oat chia drink)
• 1 bowl of blueberries, fresh
• 2 tbsp almond flakes
• 3 tbsp peanut oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Lactose-free pancakes – a bit more complicated, but super fluffy and delicious

Separate the eggs. Beat the egg whites until stiff. At the end, sprinkle in the salt and stir for another 30 seconds. Halve the vanilla pod lengthwise and scrape out the seeds. Beat the seeds with the egg yolks, sugar, rum, and honey for about 2 minutes until frothy. Mix together both types of flour and the baking powder and sift. Then alternately stir a little milk and the flour mixture into the frothy egg yolk mixture. The end result should be a batter that is not too runny. A little more runny than cake batter. Wash the blueberries, reserving a few for decoration. Fold the remaining blueberries into the batter. Carefully fold the egg whites into the batter. Do not stir again! Let the batter rest for about 10 minutes. Preheat a non-stick pan to about 5.5 (0-10). Distribute a few almonds evenly in the pan. Add about 3/4 of a ladleful per pancake directly over the almonds in the pan. (Usually two to three pancakes fit in one pan.) Sprinkle a few flaked almonds on the batter and add a tablespoon of peanut oil between the pancakes. After about 1 to 2 minutes, when the pancakes start to loosen, rotate them by gently swirling the pan to distribute the oil. When the pancakes are golden brown, flip them. (This is usually when the batter starts to bubble.) Once a layer of pancakes is done, remove the remaining almonds from the pan before adding more flaked almonds and batter. Otherwise, they will burn. Cranberries, chocolate sauce, or maple syrup go well with whipped cream. Note: I use organic, soy-free eggs.