Ingredients
| Blueberry pancake | |
| 80 g | Flour (protein-reduced) |
| 10 g | Egg substitute |
| 10 g | Butter |
| 10 g | Sugar |
| 150 ml | Water |
| 50 ml (5 tbsp) | Cream (30% fat) |
| 20 g (4 tsp) | Butter, clarified |
| 150 g | Blueberries, fresh |
Cooking Instructions
Blueberry pancake
Put the flour, water, egg substitute, cream into a bowl and stir in the melted butter. Leave the mixture to swell for approx. 30 minutes. Clean and dry the blueberries. Pour the dough in a pan that is covered with melted butter, sprinkle with blueberries, turn the pa cake and fry the other side. Sprinkle with icing sugar, if you like.
Tip: Instead of blueberries, other fruits can be used, e.g. apples.
General information
| Difficulty: | 2 of 5 |
Nutritional information
| 766 kcal | Energy |
| 2.1 g | Protein |
| 58 mg | Phosphate |
| 15 mg | Sodium |
| 155 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |