Blueberry pancakes with sauce

Ingredients for 4 servings:

• 125 g flour
• 200 ml milk
• 3 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 50 g sour cream
• 20 g sugar
• ⅛ liter whipped cream
• 250 g blueberries
• 100 g hazelnuts, sliced
• Oil for frying
• Cinnamon sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

crispy fruit pancakes with sauce

First, roast the flaked hazelnuts in a pan without fat until golden brown. Sort the blueberries, wash them, and drain them. For the batter, first separate the eggs. Beat the egg yolks with the sugar until frothy, then stir in the milk, flour, and salt. Meanwhile, beat the egg whites with the vanilla sugar and cinnamon until stiff peaks form and fold them into the batter. For the sauce, beat the sour cream with the sugar until frothy. Beat the heavy cream until semi-stiff and fold it in. For each pancake, add a ladleful of batter to a pan with oil and cook for 3 minutes over low heat. Then add about 1/8 of the blueberries to each pancake and cook for another 2 minutes. Slide the pancakes onto a plate and sprinkle with cinnamon sugar and the toasted hazelnut flakes. Finally, add a dollop of sauce to the top.