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Blueberry pancakes with sour cream recipe

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Ingredients

Adjust Servings:
3 Egg
½ cup Sour Cream
¾ cup all-purpose Flour plus extra for dusting
1 teaspoon organic Lemon Zest
1 pinch Salt
3 tablespoons Sugar
9 oz (250 g) Blueberries
Butter for the pan
confectioners’ Sugar for dusting

Blueberry pancakes with sour cream recipe

  • 15 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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There are as many Schwarzbeeren (blueberry pancakes) recipes as there are locations to find the berries. Some recipes call for more berries and little batter; some are made without egg. These small, thick ones are especially delicate: fluffy and juicy, but not too moist.

Steps

1
Done

Separate the eggs. Mix the egg yolks, sour cream, flour, lemon zest, and salt. Beat the egg whites and sugar until stiff. Carefully fold the egg whites into the batter.

2
Done

Wash the blueberries and dry them well. Sprinkle with 1 teaspoon flour and carefully fold them into the batter. Melt the butter in a frying pan and scoop 1 tablespoon of batter at a time into the pan to form 12 small pancakes. Fry on both sides until golden.

3
Done

Dust with confectioners’ sugar and serve.

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Mini linzer tortes with quince jelly recipe
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Fried dough with strawberries and cream recipe
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Mini linzer tortes with quince jelly recipe
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Fried dough with strawberries and cream recipe

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