For the Blueberry Pancakes, separate the eggs. Cream egg yolks, buttermilk, sugar and vanilla sugar. Mix flour with baking powder.
Add 1 tablespoon of the flour mixture to the washed blueberries, so they don’t sink into the batter but spread out nicely.
Beat egg whites with a pinch of salt until foamy. Just before the egg whites are stiff, stir in flour mixture to the liquid batter.
Then beat the egg whites until ready and carefully fold into the mixture. Finally, mix in the berries briskly.
Bake over medium heat in a non-stick pan, until golden brown on both sides. Serve the blueberry pancakes with powdered sugar, maple syrup, whipped cream or honey.
Preparation Tip:
A dash of rum in the mix for the Blueberry Pancakes is never wrong.
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