Mini Blueberry Pancakes

Ingredients

• 2 Eggs
• 100 g whole wheat flour
• 100 g wheat flour type 1050
• 1 tsp Baking powder
• a pinch salt
• 350 ml milk (1.5% fat)
• 1 tbsp liquid honey
• 200 g Blueberries
• 30 g butter (2 tbsp)
• 2 sprigs Mint

Instructions

1. 1.

   Separate the eggs. Whisk yolks with both flours, baking powder, salt, milk and honey into a smooth batter and let rest for about 30 minutes.

2. 2.

   Meanwhile wash and drain the blueberries. Beat egg whites until stiff peaks form and fold them in with 150 g of blueberries into the batter.

3. 3.

   Heat some butter in a pan. Cook the batter spoonfuls at medium heat, 1–2 minutes per side, until golden brown. Remove and keep warm; repeat until batter is finished.

4. 4.

   Wash mint, pat dry and pluck leaves. Arrange mini pancakes on four plates and garnish with remaining blueberries and mint.