in Dessert Recipes

Blueberry pancakes

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Ingredients for 2 servings:

  • 200 g flour
  • 150 ml soy milk (soy drink) or rice drink
  • 50 ml carbonated mineral water
  • 2 eggs
  • 60 g brown sugar
  • 1 pinch of salt
  • 200 g blueberries
  • n. B. Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

lactose-free, vegetarian

Wash and drain the blueberries. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside. Then, combine the egg yolks with the sugar, then stir in the flour, soy milk or rice milk, and water, and mix into a smooth batter. Carefully fold in the beaten egg whites and finally add the blueberries. Fry small pancakes one at a time in a non-stick pan with a little oil. If desired, keep the finished pancakes warm in the oven. Serve with either syrup or, for example, vanilla sauce (for those who can consume milk).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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