in Recipes

Foam pancakes with blueberries

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Ingredients for 4 servings:

  • 200 g blueberries
  • 4 m.-sized eggs
  • 8 tbsp flour
  • 1 tsp, leveled salt
  • 8 tsp raw cane sugar, brown
  • 40 g butter
  • some sunflower oil for frying
  • 125 ml carbonated mineral water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the blueberries and pat dry. Separate the eggs, beat the egg whites until stiff peaks form, then beat the egg yolks with the salt and 4 teaspoons of brown sugar until frothy. Add the mineral water and gradually the flour. Gently fold in the beaten egg whites and add the blueberries. Heat sunflower oil in a non-stick pan and add 10g of butter. Stir the pancake batter and pour a ladleful of batter into the pan. Cook the pancake for about 2-3 minutes on each side until golden brown. Repeat this process until all the batter is used up. Sprinkle with brown sugar and serve immediately. The pancakes are also delicious cold.

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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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