Tyrolean Blueberry Pancakes | Fruity & Crispy

Carefully sort the fresh blueberries, rinse briefly under cold water, and drain well on paper towels. Preheat the oven to 80 °C top/bottom heat to keep the cooked blueberry pancakes warm later.

In a mixing bowl, whisk the eggs with the granulated sugar, vanilla sugar, a pinch of salt, and the whole milk until frothy. Sift the smooth wheat flour over the mixture and whisk into a thick, smooth batter.

Gently fold the well-drained blueberries into the batter using a spatula, ensuring the berries remain intact and are evenly distributed.