Blueberry pancakes à la Gabi

Ingredients for 2 servings:

• 250 ml milk
• 2 tbsp sugar to taste or 3 tbsp
• 1 packet of vanilla sugar
• ½ tsp salt
• 2 m.-sized eggs
• 40 g butter, liquid
• 100 g instant flour
• 40 g butter for the pan
• 4 tsp rapeseed oil for the pan
• 1 small jar of blueberries (wild blueberries, 340 g)
• possibly sugar for sweetening
• 2 tsp, heaped cornstarch
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Combine milk, sugar, vanilla sugar, salt, eggs, and butter, then stir in the flour (makes 500 ml of batter). Heat the blueberries and juice in a saucepan, sweeten to taste if desired. Mix cornstarch with a little water, thicken the blueberries, and keep warm. Heat 10 g of butter and 1 teaspoon of rapeseed oil in a non-stick pan. Add 125 ml of batter. Cook, turning occasionally, until light brown. Remove from the pan and keep warm. Cook 3 more pancakes with the remaining batter. Serve the pancakes with the blueberries.