Blueberry pancakes

Recipe from: 2009
blueberry pancakes

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • 3
    extra large eggs
  • 250
  • 500
    low fat milk
  • 3
    Natreen Liquid
  • 1
    pinch salt
  • 250
    blueberries (fresh or frozen)
  • some butter for frying


Separate egg white from egg yolk, beat the egg white until stiff.

Mix flour, milk, egg yolk, Natreen Liquid and salt to a smooth batter.

Fold the stiff egg white carefully into the batter mixture.

Wash blueberries and drain them.

Brush a non-stick frying pan with butter and heat it up.

Pour the batter with a ladle into the frying pan, add a heaped table spoon of blueberries onto the pancake and spread it evenly.

Bake it brown on both sides.

Do the same with the remaining batter and blueberries.

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