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Blueberry pancakes

Recipe from: 2009
blueberry pancakes

Ingredients 7
Servings 6
Time 15 minutes


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


10 minutes
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.

Read more on: shallow-fry  |  fruit

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