Buttermilk pancakes with blueberries

Ingredients for 2 servings:

• 3 eggs
• 250 ml buttermilk
• 140 g flour, smooth
• ½ lemon(s), grated peel
• 2 tsp vanilla sugar, homemade
• 40 g powdered sugar
• 1 pinch of salt
• 1 tbsp butter
• 4 tbsp blueberries, fresh or frozen
• Powdered sugar, for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to approximately 200°C (top and bottom heat). Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Just before the egg whites are fully whipped, stir in half of the powdered sugar. Whisk the egg yolks with the buttermilk, the remaining sugar, the vanilla sugar, and the grated lemon zest until smooth, then add the flour. Gradually and carefully fold the egg whites into the egg yolk mixture. Melt 1 tablespoon of butter in a non-stick pan, pour in the batter, sprinkle with the blueberries, reduce heat, and briefly fry the Schmarren. Then place the pan in the preheated oven (tip: wrap the pan handle with aluminum foil if necessary!) and bake for approximately 8-9 minutes. Turn the Schmarren over (I turn the mixture out onto a plate and then carefully slide it back into the pan) and bake for another 6-7 minutes. Tear the Schmarren into pieces with two forks, sprinkle with powdered sugar, and let it caramelize briefly on the stovetop. Serve the Buttermilchschmarren on plates, sprinkle with powdered sugar, and garnish with fresh mint, if desired. Approx. 624 kcal per serving.