for 4 person

Batter

100 g	white flour
1 tsp	baking powder
1 parcel	vanilla sugar
250 g	plain cottage cheese
2	fresh egg yolks
3 tbsp	maple syrup

2	fresh egg whites
1 pinch	salt
100 g	blueberries

Pancakes

clarified butter for frying

To serve

100 g	blueberries
3 tbsp	maple syrup

How it's done

Batter

Mix the flour, baking powder and the vanilla sugar in a bowl, create a well in the middle. Place the cottage cheese, egg yolks and maple syrup in a measuring cup, puree. Gradually pour the mixture into the well while stirring with a whisk, continue to whisk until the batter is smooth, cover and leave to stand for approx. 30 mins.

Beat the egg whites with the salt until stiff. Carefully fold the beaten egg whites into the batter. Add the blueberries and mix in.

Pancakes

Heat a little clarified butter in a non-stick frying pan. Reduce the heat, use two teaspoons to spoon the batter into the pan, making pancakes of approx. 3 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 2 mins. Remove, keep warm.

To serve

Plate up the pancakes, mix the blueberries and maple syrup, drizzle on top.

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