Blueberry Mini Pancakes

Ingredients

• 50 g raw cane sugar
• 2 tbsp Cornstarch
• 300 g blueberries
• 100 g spelt flour type 1050
• 1 tsp Baking powder
• 1 pinch Vanilla powder
• 0.5 tsp Salt
• 200 ml Milk (3.5% fat)
• 1 egg
• 1 tbsp Rapeseed Oil
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   For the blueberries, mix 35 g sugar with cornstarch and 250 ml water in a pot. Rinse, wash, and pat dry the blueberries before adding them; simmer while stirring occasionally until boiling. Remove from heat covered and let cool.

2. 2.

   In a bowl combine flour with remaining sugar, baking powder, vanilla, and salt. Whisk in milk until a thick batter forms. Beat the egg, add it to the batter, and stir well.

3. 3.

   Heat a mini pancake pan (Poffertjes pan) over medium heat and brush with oil. Spoon small amounts of batter into each cavity and cook 1–2 minutes until golden brown on one side. Flip and finish cooking the other side until golden brown. Remove from the pan and repeat for all pancakes.

4. 4.

   Dust the pancakes with powdered sugar and serve with blueberries.