Blueberry Pancakes

Instructions

1. Prepare the blueberries

   • Pick through 375 g of blueberries, wash them thoroughly, and let them drain well.

2. Make the vanilla sour cream

   • Beat 200 g of sour cream together with 1 packet of vanilla sugar (approx. 1 packet or 1 packet equivalent) with the whisk of a hand mixer until creamy.

   • Finally, stir in 4 tbsp of milk.

3. Prepare the pancake batter

   • Melt 25 g of butter and let it cool slightly.

   • In a separate bowl, beat 2 medium-sized eggs, 50 g of sugar, and 1 large pinch of salt with the whisk of a hand mixer until creamy.

   • Stir 200 g of Greek yogurt, the cooled butter, and 200 ml of milk into the egg mixture.

   • In a small bowl, mix 200 g of flour with ½ packet of baking powder and stir the dry ingredients into the wet mixture.

   • Gently fold 250 g of blueberries into the batter.

4. Bake the pancakes

   • Heat 30 g of clarified butter in a pan.

   • Pour the batter into the pan in portions and bake 2 pancakes at a time over medium heat for about 2 minutes on each side until golden brown.

   • Remove the pancakes from the pan and stack them on a preheated plate.

   • Bake a total of about 12 pancakes.

5. Serve

   • Garnish the pancakes with some vanilla sour cream and fresh blueberries.

   • Drizzle 100 ml of maple syrup and chocolate sauce (to taste) over them.

   • Optionally, add sliced 2 nectarines and 1 pineapple (as desired) or serve them as a fruity side dish.