Desertas: VAISINIAI BLYNAI

Mix the flour and salt in a bowl. While beating vigorously with the whisk, slowly stir in enough milk until the batter is not too runny. Make sure that no lumps form in the dough. If it does happen, pass the mixture through a sieve and collect it again.

Now add the eggs and mix them in. Finally, stir in a dash of carbonated mineral water so that the dough becomes fluffy. Let the bowl rest for 30 minutes.

Put the blueberries in a colander and rinse ... drain well. (Please do not raspberries, they soak up). Sort out blueberries ... set aside.

Pour the oil into a small pan, covering the bottom, and heat. Pour 2 sauce ladles of batter into the pan and spread 1/4 of the blueberries on the batter. Reduce the heat by 2 levels and let the underside take color. With the help of a spatula (works great with the small pan), turn the pancakes over in one go and let them bake to the end.

When the fruit side is also colored, lift it onto a plate with the same swing and sprinkle with sugar or powdered sugar. My family also loves sugar. Make the next pancake in the same way until the batter is used up. The amount is enough for 4 pancakes.

If fresh fruit is not to be used, only bake the pancakes with the amount of one sauce spoonful of batter. When done, brush with jam or jelly and fold up. Keep the finished pancakes warm. The batter is enough for 7 - 8 thin pancakes.

We also like the pancakes made with fresh fruit as a sweet lunch. Fast food. ;-)))