Pancakes with blueberries

Ingredients for 4 servings:

• 220 g flour
• 3 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs, separated
• 40 g butter, melted
• 300 ml buttermilk
• 1 tbsp lemon peel, grated
• ¼ tsp vanilla extract
• 280 g blueberries, fresh
• Butter, for frying
• Maple syrup, for serving

Instructions

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

Mix the flour with sugar, baking powder, baking soda, and salt. Briefly melt the butter in the microwave and separate the eggs. Mix the egg yolks with the butter, add the buttermilk, lemon zest, and vanilla extract, and stir in. I always do this with a whisk. Now add the flour mixture and stir in. Beat the egg whites until stiff peaks form and fold in until well combined. Let stand for about 15 minutes, then fold in the blueberries. Put a little butter in a non-stick pan and heat it. Cook the pancakes one after the other, preferably two at a time. We like them a little larger, and I use about 2 tablespoons of batter. The pancakes are ready to flip when bubbles form on the surface. Then flip them and finish cooking on the other side. They are delicious to serve with maple syrup or whatever you like. You can also use more sugar if you like; we find they taste best that way.