Pancakes with Coconut, Blueberries and Butter

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Pancakes with Coconut, Blueberries and Butter
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
How healthy are the main ingredients?
sugarsalteggMaple syrup

Ingredients

for
4
Ingredients
1.333 cups
2 tablespoons
1 teaspoon
1 tablespoon
2 tablespoons
½ teaspoon
1 ⅔ cups
2
1 ⅔ cups
vegetable oil (for the frying pan)
¼ cup
Maple syrup (optional)
Product recommendation
If you like, you can also drizzle a little maple syrup over the pancakes.

Preparation steps

1.
In a bowl, mix the flour with the sugar, baking powder, vanilla sugar, coconut and salt. Gradually stir in milk until you have a thick but pourable batter. Add the eggs and beat in. Stir in half of the blueberries.
2.
To fry, heat a non-stick frying pan over a moderate heat and brush with oil. Add small portions of batter using a tablespoon or small ladle, and fry for 1-2 minutes until one side is golden brown. Turn and fry for 1-2 minutes on the other side until golden brown and done. Remove from the pan and repeat for the remaining pancakes. Keep warm if preferred (in the oven at 80°C, 175°F, gas low) until all the batter is used up.
3.
To serve, divide between plates and top with the remaining berries and a knob of butter.