Who doesn’t like pancakes? We absolutely love them and have some for breakfast every now and then at the weekend. We also like experimenting, so we are trying different recipes, ingredients, combinations, fillings and toppings.
And since it’s summer and there are so many blueberries everywhere, we were thinking – what’s better than pancakes AND blueberries? But what if the blueberries are IN the pancake batter? It turned out it was a great idea as this is a fresh and slightly sour combination. If you have some maple syrup, it complements them very well, and if you’re having them as a dessert in the afternoon, you can add some chocolate ice cream.

Blueberry Pancakes Ingredients:

• 240 ml sour cream
• 150 g fresh blueberries
• 85 g + 2 tbsp. all purpose flour
• 3 large eggs, divided
• 4 tbsp. butter (for greasing the frying pan)
• 3 tbsp. milk
• 3 tbsp. brown sugar
• ½ tsp. salt
• 1 ½ tsp. vanilla
• 2 tsp. baking powder
• Maple syrup

Blueberry Pancakes Preparation:

1. Divide the egg yolks from the egg whites. In a big bowl, mix together the egg yolks, cream, sour cream, milk, sugar, salt, vanilla and baking powder.2. Mix in the flour until well combined, then stir in the blueberries.3. In a separate bowl, mix the egg whites until white soft peaks form. Add the mixture to the flour and stir until well combined.4. Grease the frying pan with butter. Using a ladle, scoop of the ready mixture and shape a little pancake. You can fry 2-3 blueberry pancakes at a time, but be careful not to blend them.5. The blueberry pancakes are ready when the edges start to turn golden brown and little bubbles start to appear in the middle. Turn around and fry for a few more minutes.6. Serve the fluffy pancakes with maple syrup, more blueberries, bananas, ice cream or whatever else you like.