Breakfast pancakes with blueberries

Name: breakfast pancakes with blueberries
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 3 medium sized egg; 125 g buckwheat flour pack 500 g; 1 tl baking powder; 150 ml semi skimmed milk; 2 el cane sugar; 50 g unsalted butter or margarine; 150 g fresh blueberries

Breakfast pancakes from buckwheat flour with blueberries, butter and honey

Ingredients

Directions

Split the eggs. Put the proteins in a fat-free bowl and the egg yolks in a mixing bowl.
Sift the flour and the baking powder over the batter bowl with egg yolks and whisk the milk through a whisk until smooth. Beat the sugar through.
Make sure the whisks of the mixer are free of grease. Beat the egg whites in 5 min. Stiff. Spatefully spread the protein through the batter.
Melt a knob of butter in a large frying pan and add 3 or 4 pieces of batter of Ø 8 cm. Put a few blueberries on the unclean batter.
Bake the pancakes in 5 min. Golden brown and done. Turn halfway. Bake until the batter is finished. Serve immediately. Bon appétit! .