Oven pancakes with blueberries

Ingredients for 1 servings:

• 2 m.-sized eggs
• 120 ml milk
• some vanilla from the vanilla mill
• some lemon aroma from the small bottles
• 60 g flour
• 1 pinch of salt
• 1 tsp maple syrup
• 60 g blueberries
• 40 g blueberries for the sauce
• 1 tsp maple syrup for the sauce
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Pancakes from the oven

Preheat the oven to 180°C fan/convection oven. For the batter, first beat the eggs until frothy, then stir in the milk, vanilla, lemon flavoring, flour, a little salt, and 1 teaspoon of maple syrup. Mix thoroughly until all lumps are gone. Grease the baking dish, pour in the batter, and sprinkle with 60g of blueberries. Bake for 15-20 minutes, until the edges are golden brown. Mix 40g of blueberries with 1 teaspoon of maple syrup in a small bowl and heat in the microwave. This makes the mixture easier to mix into a sauce and tastes better hot. Remove the dish from the oven and let the pancakes cool briefly. Cut into pieces and serve warm with the blueberry-maple syrup sauce. Dust with powdered sugar, if desired. This recipe is designed for one serving for lunch; if you want to serve it as a dessert, it will yield 2-4 servings. Tip: I prefer a slight sweetness. If you prefer more sweetness, simply add more maple syrup.