Fluffy Buttermilk Pancakes

Ingredients for 4 servings:

• 3 tbsp butter
• 400 ml buttermilk
• 2 eggs
• 250 g flour
• 1 pinch of salt
• 3 tsp baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 200 g blueberries, frozen or fresh
• 25 ml water
• 2 tsp cornstarch, slightly heaped
• 50 g sugar
• 5 drops of bitter almond flavor
• possibly powdered sugar, for dusting
• Fat for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Buttermilk pancakes, here with blueberry sauce

In a bowl, whisk the buttermilk and eggs well. Melt the butter in a saucepan, then set aside and let cool slightly. In another bowl, combine the flour, salt, baking powder, sugar, and vanilla sugar. Add the buttermilk-egg mixture and the melted butter to the flour mixture and mix well. Let the batter rest in the bowl until the pan is hot (about 10 minutes). For each pancake, add 1.5–2 tablespoons of batter to the greased pan. When bubbles form on the surface, flip the pancake and cook until golden brown on the other side. For the sauce: Combine the blueberries, water, sugar, bitter almond flavoring, and cornstarch in a saucepan and bring to a boil. Simmer gently on low heat until the blueberries burst and the liquid has thickened slightly. This takes about 15 minutes. Lightly mash the blueberries with the rounded side of a tablespoon. Layer 3-4 pancakes on each plate and drizzle with a little warm blueberry sauce. I also like to serve the pancakes dusted with powdered sugar.