Buttermilk pancakes with quick blueberry ice cream

10 | 10 - Edition Johann Lafer


Separate the eggs and beat the egg white with a pinch of salt until fluffy. Place the flour, sugar, baking powder, vanilla sugar, butter milk and egg yolk in a bowl and mix into a smooth batter. Stir in a splash of lemon juice and the beaten egg white. Heat the butter in a frying pan over a medium heat, pour a little batter into the pan, add a few blueberries and fry on both sides. Repeat until you have used up all the batter. Place the frozen berries into a food processor with the yogurt, honey and lime juice and blend to form a creamy ice cream. Serve the pancakes with ice cream. Garnish with fresh blueberries and sprigs of mint.

  • 1
  • 2

Serves 4:

  • 2 eggs
  • 1 pinch of salt
  • 170 g flour
  • 50 g sugar
  • 1 tbsp baking powder
  • 1 tbsp vanilla sugar
  • 1 splash lemon juice
  • 180 ml buttermilk
  • 1 tbsp butter
  • 150 g fresh blueberries

For the blueberry ice cream:

  • 200 g frozen blueberries
  • 200 g Greek yogurt
  • 2 tbsp honey
  • 1 splash lime juice
  • Fresh blueberries
  • A few sprigs of fresh mint

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