5 dessert spoons sugar
500 ml buttermilk
200 g flour
2 teaspoons baking powder
3 dessert spoons (about 75 g)
DANISH SELECTION blueberry jam
500 ml crème fraîche
Preparation time: 15 min
- Whisk eggs and sugar.
- Add buttermilk and beat well.
- Add flour and baking powder. Beat well.
- Heat a frying pan to a moderate temperature. Add a knob of butter and cook the pancakes. Add a small blob of blueberry jam before you turn or toss the pancakes.
- Serve warm with a spoonful of crème fraîche and blueberry jam.
TIP: You can also serve the pancakes with maple syrup and blueberry jam.