Pancakes with Blueberries and Lemon Cream

Ingredients

• 2 Eggs
• 150 g flour
• 2 tsp Baking powder
• 250 ml milk
• 2 tbsp liquid honey
• 1 pinch salt
• butter (for frying)
• lemon curd
• 200 g Blueberries
• powdered sugar (for dusting)

Instructions

1. 1.

   Separate the eggs and chill the whites. Whisk together the flour, baking powder, milk, honey, and yolks until smooth and let rest for about 15 minutes. Beat the whites with salt to stiff peaks. Wash and drain the blueberries, then fold them into the batter along with the meringue.

2. 2.

   Heat a bit of butter in a non-stick skillet, drop spoonfuls of batter and cook each side for 1–2 minutes until golden brown. Flip and finish the other side. Keep pancakes warm at 80°C if needed until all batter is used.

3. 3.

   Serve hot with lemon curd and fresh blueberries, dusted with powdered sugar.