Ingredients (for four people):
- 250 g wheat flour
- pinch of salt
- 500 ml soy drink, natural
- lemon rind freshly grated,
- 150ml sparkling mineral water
- little sunflower oil
- brown sugar
- 250g blueberries
- icing sugar
- some cranberry syrup
- Mix the flour with a pinch of salt in a mixing bowl. First add 200ml of soy drink and stir into a firm dough. Add 50ml soy drink later and beat with a wooden spoon until the dough blisters and is nice and smooth. Add the remaining soy drink and stir until a the dough becomes uniform.
- Wash and dry the lemon, peel and stir the grates into the pancake dough.
- Pour and stir mineral water gently into the batter.
- Heat The pancakes with 1-2 teaspoons sunflower oil in a pan at medium heat.
- Apply a full ladle of pancake batter into the hot pan and scatter a good handful of brown sugar on the surface. Add also fresh blueberries on the still relatively liquid dough surface. Blueberry pancakes slowly fry on medium heat. Once the dough has become slightly tight top, gently loosen the pancake edge of the pan and carefully turn over the blueberry pancakes with a spatula. Slowly finish frying, occasionally move the pan so that the pancakes are nice detached from the pan bottom.
- Serve blueberry pancakes fresh from the pan, dust with icing sugar and pour cranberry syrup - the tart contrast to the blueberries tasted heavenly!
Our tip: the pancakes taste very fine taste with coconut blossom sugar - just replace the brown sugar in the recipe!
Recipe by Sophie Mathisz