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Breakfast pancakes with blueberries
Breakfast pancakes from buckwheat flour with blueberries, butter and honey
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Ingredients
Directions
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Split the eggs. Put the proteins in a fat-free bowl and the egg yolks in a mixing bowl.
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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.
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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.
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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.
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Bake the pancakes in 5 min. Golden brown and done. Turn halfway. Bake until the batter is finished. Serve immediately. Bon appétit! .
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Nutrition
80Calories
Sodium1% DV20mg
Fat6% DV4g
Protein4% DV2g
Carbs3% DV9g
Fiber4% DV1g
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