in Dessert Recipes

Pancakes with quail eggs and blueberries

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Ingredients for 1 servings:

  • 150 g flour
  • 2 tbsp sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 pinch(s) salt
  • 250 ml milk
  • 4 quail eggs
  • ½ tsp vanilla sugar
  • 500 g blueberries
  • Oil or clarified butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

In a bowl, combine everything except half of the milk and the blueberries, stirring to remove any lumps. Then add the remaining milk and, after stirring again, the blueberries. Grease a pan with oil or clarified butter. Use two scoops of batter per pancake. When golden brown, flip them over once. Then remove them from the pan. Note: The pancakes will be slightly larger than regular pancakes.

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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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