Recipes  /  Blueberry pancakes

Blueberry pancakes

Origin : Alpes du Nord
Dessert
pancakes
Preparation time
15 min
Cooking time
10 min
Easy

Some history

Wild blueberries: The fruit of a wild plant that is now widely farmed, blueberries bring back memories of home-made jam and fresh, floral and woody flavours. In a cool dark place, they will keep for up to a week.

Ingredients

  • 1 coconut non-dairy yoghurt (100g pot)
  • 1.5 pots hot water
  • 2.5 pots flour
  • 1 packet of baker’s yeast
  • 1 Terre de l’Alpe egg
  • 1tsp sugar
  • 1 pinch of salt
  • Oil to cook the pancakes
  • A handful of blueberries

Preparation

Pour the yoghurt into a salad bowl.
Add the hot water, measuring it out with the empty yoghurt pot. Mix thoroughly with a spoon.
Then add the flour, yeast, sugar, salt and egg, and mix again. Gently add the blueberries, cover the bowl and reserve for 1 hour.
Heat the pancake pan with 1 teaspoon of oil, and pour a small ladle full of batter in the middle.
Let the batter spread by itself, and cook for about 2 minutes. When bubbles start forming, flip the pancake and cook for a further 1 minute.
Reserve the pancakes under a cloche as you make them. Eat warm with maple syrup.

 

 

Thanks : 

Winner 2024 recipe Annie (@by_acb_4_you) made with Sandrine Saadi (Fraise&Basilic).



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