- 2 1/2 dl plain flour
- 2 1/2 dl buttermilk
- 2 eggs
- 1 tbsp sugar
- ½ tsp flake salt
- 1 tsp baking powder
- Fresh blueberries, rinsed and patted dry
Combine sugar, flour, salt and baking powder in a bowl. Whisk the buttermilk and egg yolks into the dry ingredients
In another bowl, whisk the egg whites stiff using an electric whisk. Whisk until the bowl can be upended without the mixture running out.
Carefully fold the beaten egg whites into the batter. Heat a frying pan on medium heat, adding a dab of butter.
Pour a small amount of batter into the frying pan, placing 3-4 blueberries on the uncooked batter before flipping each pancake.
Try to cook 2-3 pancakes at a time. Flip them when golden underneath.
Carry on cooking them until they are done. They need about 2 minutes on each side.
Serve hot with a dash of maple syrup and, optionally, a sprinkling of grated lemon zest.
Tip: You can replace the blueberries with other fillings like chocolate buttons or sliced banana. Coarsely chopped walnuts also make a delicious filling. You can keep the pancakes warm in the oven at 50 degrees C while you cook the rest.