Ingredients
- 3 eggs
- 1 pinch salt
- 1 package vanilla custard (for cooking)
- 100 g flour
- 100 ml milk
- 250 g blueberries
- 30 g almond flakes
- 25 g butter, melted
Preparation
1. Separate the eggs and beat the egg whites with the salt until stiff.
2. Mix pudding powder with flour and mix with egg yolk and milk, sort out blueberries.
3. Fold in the flaked almonds, butter and blueberries. Finally, fold in the beaten egg white.
4. Heat the pan on highest level up until the perfect roasting temperature is reached, switch to a low level and pour in a portion of batter, bake until the batter firms up.
5. Turn blueberry pancakes and bake from the second side as well. Bake the remaining batter in the same way.
Tip
- Instead of blueberries, raspberries, currants or blackberries can be folded into the batter.
This recipe has been tested and approved by AMC.
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