Ingredients:
For pancakes: 300 g flour, 4 eggs, 1 sachet of vanilla sugar, a pinch of salt, 500 ml milk, 50 g melted butter.
For the sauce: 125 g blueberries, 125 g sugar, 2 tablespoons of water.
Preparation:
For the batter, beat the whole eggs well with the salt and vanilla sugar until you get a foam. In another bowl, mix the flour with the milk, gradually adding the milk to avoid lumps, then add the melted butter. Finally, carefully pour in the egg foam and gently incorporate it with a spatula. Do not overmix it so as not to lose the air from the foam. We obtain a pancake batter thicker than that of ordinary pancakes.
Heat a non-stick pan greased with a little fat, butter. Using a ladle, pour the pancakes one by one. They are made small, about 3-4 mini pancakes of 5 cm each.
Frying is done over low heat! You will see how the pancakes swell and grow, even if they do not have baking powder. Turn them with a spatula and fry them on the other side as well. One by one, these pancakes are placed on a plate and kept warm until serving.
How to prepare the blueberry sauce?
From the blueberries, we keep about 25 g for decoration, and the rest (100 g) together with the sugar and a little water, we put them in a saucepan on the fire. We boil them for a few minutes until a jam has formed. The whole boiling process lasts 2-3 minutes, during which we stir gently in the saucepan. Blueberries can be replaced with raspberries, blackberries, cherries (fresh or frozen), peaches.