Pancakes with Jerusalem artichoke syrup and blueberry and Jerusalem artichoke jam
Preparation
Separate the eggs, mix together the baking powder and the flour, then stir in the oat milk and egg yolk. Beat the egg white until stiff and fold in. Peel, grate and fold in the Jerusalem artichoke. Form small pancakes on the Tepan cooktop and fry on both sides until golden brown. Serve with fresh blueberries, the Jerusalem artichoke syrup and the blueberry and Jerusalem artichoke jam.
- 3 eggs
- 1 tsp baking powder
- 115 g spelt flour
- 140 ml oat milk
- 1 Jerusalem artichoke
- Fresh blueberries
- Jerusalem artichoke syrup and blueberry and Jerusalem artichoke jam to taste
