Buckwheat Pancakes with Blueberries and Honey
In collaboration with Thomas Ortler, Restaurant Flurin
Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-pancakes-with-blueberries-and-honey
Difficulty
easy
Ingredients
serves 4
| FOR THE DOUGH | ||
| 100 | g | Wheat flour type 00 nr. 2 bio |
| 50 | g | Regiokorn® organic buckwheat flour |
| 1 | package | baking powder |
| 250 | ml | buttermilk |
| 1 | pinch | salt |
| ½ | vanilla pod, seeds | |
| 2 | eggs, separated | |
| 1 | tablespoons | butter, melted |
| ADDITIONALLY | ||
| 80 | g | butter |
| blueberries | ||
| honey |
Preparation
- Put both flours and the baking powder in a bowl, then add only half of the buttermilk to form a smooth batter. Stir well with a wooden spoon until all lumps have dissolved.
- Add the remaining buttermilk, a generous pinch of salt, the vanilla seeds, the melted butter, and the two egg yolks, then whisk into a smooth, homogeneous batter.
- Beat the egg whites until stiff and gently fold them into the batter. The finished batter should be light and airy.
- Cook the pancakes in a non-stick pan with foaming hot butter over medium heat until golden on both sides. Serve with liquid honey and blueberries.
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