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Mini buttermilk pancakes with blueberries

Mini buttermilk pancakes with blueberries

Ingredients for Mini buttermilk pancakes with blueberries

4 pcs Eggs
125 ml Buttermilk
100 grams Flour
1 pc Vanilla pod
1 / 2 St Lemon (grated peel)
1 pinch Salt
50 g Sugar
100 grams Butter
100 ml Cream
100 grams Cheese (20 percent fat)
2 tbsp Sugar or vanilla sugar
500 grams Berries (such as raspberries or strawberries)
5 tbsp Powdered sugar (for sprinkling)

Mini buttermilk pancakes with blueberries Directions

Separate the eggs, vanilla pods in half lengthwise and scrape out the marrow with a knife back. 4 egg yolks with the buttermilk, flour, vanilla, lemon zest and a pinch of salt verühren. Then beat the egg whites from 3 eggs with sugar until stiff. Both masses mix gently with a whisk.

The cream sleep stiff, mix cheese with 2 tablespoons sugar and fold in the cream. The berries clean, wash and drain them thoroughly, large berries in half.

Heat a large nonstick skillet with a little butter. Each put a tablespoon of dough side by side like potato pancakes and cook on low heat for 3 minutes. The pancake and bake for about 2 minutes. As long repeat until the batter is used up.

The mini buttermilk pancakes to cool. Then each 2 pancakes with a spoonful of cream and some berries assemble, place on a plate with powdered sugar and serve.

Tip: You can take the well-stocked mini-pancakes in hand, you can individually turn into little paper napkins and arrange on a platter. The pancakes you can fill in well prepared, but it should only shortly before serving.


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