Buttermilk pancakes with quick blueberry ice cream
10 | 10 - Edition Johann Lafer
Tillredning
Separate the eggs and beat the egg white with a pinch of salt until fluffy. Place the flour, sugar, baking powder, vanilla sugar, butter milk and egg yolk in a bowl and mix into a smooth batter. Stir in a splash of lemon juice and the beaten egg white. Heat the butter in a frying pan over a medium heat, pour a little batter into the pan, add a few blueberries and fry on both sides. Repeat until you have used up all the batter. Place the frozen berries into a food processor with the yogurt, honey and lime juice and blend to form a creamy ice cream. Serve the pancakes with ice cream. Garnish with fresh blueberries and sprigs of mint.
Serves 4:
- 2 eggs
- 1 pinch of salt
- 170 g flour
- 50 g sugar
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
- 1 splash lemon juice
- 180 ml buttermilk
- 1 tbsp butter
- 150 g fresh blueberries
For the blueberry ice cream:
- 200 g frozen blueberries
- 200 g Greek yogurt
- 2 tbsp honey
- 1 splash lime juice
- Fresh blueberries
- A few sprigs of fresh mint
