• 300 g of flour
• 250 ml of yogurt
• 2 pcs. eggs
• 200 g of fresh blueberries
• 50 g butter
• 1 baking powder
• 250 ml of sweet sour cream
• 1 vanilla sugar
• 50 g of sugar
Separate the egg whites from the yolks, then whisk the egg whites with 25 g of sugar.
Put the other half of the sugar in two egg yolks and beat, then add vanilla sugar, yogurt and melted butter. Stir and add baking powder.
When the mixture is compact, add the egg whites.
Bake them for two to three minutes on both sides.
Whip the sweet sour cream, coat the pancakes with it and garnish with blueberries.