Spelt blueberry pancakes

Ingredients for 1 servings:

• 180 g wholemeal spelt flour
• 3 tbsp cane sugar
• 1 pinch of salt
• 2 tsp, leveled baking powder
• 200 ml yogurt
• 175 ml milk
• 3 tbsp butter, melted
• 2 eggs
• 3 tbsp honey
• 200 g blueberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A delicious variation of the original recipe. Also known as blackberry pancakes or blueberry pancakes.

Mix the dry ingredients. Mix the yogurt with the milk in a measuring cup, then add it to the dry ingredients. Add the honey. Separate the egg. Mix the yolks directly into the mixture, beat the egg whites, and then carefully fold them in. Now add most of the blueberries, reserving a few for decoration. In a non-stick pan, fry about 4 tablespoons of batter with a few drops of oil. I do this over medium-low heat, about 4-5 minutes per side. This way, they are cooked through evenly. I make eight pancakes. I usually top them with whipped cream and serve the pancakes with a dollop of whipped cream, garnished with the leftover blueberries.