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Tyrolean Blueberry Pancakes | Fluffy & Fruity
(0)
20 min
Quick
Gurkerl Küche
Traditionelle Tiroler Moosbeernocken für den perfekten Sommerbrunch: Flaumiger Eierteig mit frischen Heidelbeeren, in feiner Butter goldbraun ausgebacken und mit Staubzucker bestäubt.
Preparation method
Separate the eggs. Whip the egg whites with a pinch of salt until stiff. Briefly mix the egg yolks with whole milk, granulated sugar, vanilla sugar, and a pinch of salt in a bowl.
Sift the smooth wheat flour over it and gently fold it into the yolk mixture to form a thick batter.
Gently fold the stiffly beaten egg whites and fresh blueberries into the batter using a spatula, keeping the berries intact.
Chef's tip
Tip: Use fresh wild blueberries for the most intense flavor. Gently fold in the berries at the very end so the batter does not turn blue.
Serving suggestion: A dollop of sour cream or a scoop of vanilla ice cream goes perfectly with this for the perfect Sunday brunch.
Ingredients
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