Pancakes with Coconut, Blueberries and Butter
ready in 35 min.
If you like, you can also drizzle a little maple syrup over the pancakes.
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.
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.
To serve, divide between plates and top with the remaining berries and a knob of butter.