American blueberry pancakes with berry sauce à la Didi

Ingredients for 4 servings:

• 2 m.-sized eggs
• 2 pinches of salt
• 4 tsp vanilla sugar
• 2 tsp baking powder
• 2 tsp vanilla from the mill
• 400 g flour
• 400 ml milk
• e.g. carbonated mineral water
• 125 g blueberries
• 300 g mixed berries, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Blueberry pancakes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the vanilla sugar, freshly ground vanilla, and a pinch of salt until frothy. Mix the flour and baking powder together and add to the egg yolks along with the milk. Stir the mixture, adding mineral water, until creamy. Carefully fold in the beaten egg whites and blueberries. Fry the pancakes in a pan until golden brown. Defrost the frozen berries in the microwave and purée with an immersion blender. For each serving, stack the pancakes into a small tower, decorate with the berry purée, and serve.