Apple-Blueberry Pancakes -

Apple-Blueberry Pancakes

Ingredients

2 eggs
½ cup (125 ml) low-fat milk
½ tsp (2 ml) vanilla sugar
2⅓ tbsp (35 ml/20 g) sugar
½ cup (125 ml/60 g) coarsely ground whole wheat flour
Pinch salt
1 tart apple
Liquid sweetener
2 tbsp (30 ml/30 g) clarified butter
⅔ cup (150 ml/100 g) blueberries

Details

Serves: 2

Method

Separate the eggs and whisk the yolks with the milk, vanilla sugar and sugar. Gradually sift in the flour, stirring. Let stand for 10 minutes.

Combine egg whites and salt and beat until stiff. Fold into the batter. Peel, core and thinly slice the apple and fold in. Add sweetener to taste.

Heat a little of the butter in a nonstick skillet (frying pan). Pour in ¼ of the batter and sprin­kle ¼ of the blueberries on top. Cook on one side until golden, then slide onto a plate. Brush a little more butter on the skillet and heat; return pancake to the pan and cook the other side.

Prepare 3 more pancakes. Serve warm.

TIP:- If you use frozen berries, first thaw them and drain. Save the juice to use as a fruit sauce.

TIP:- To make vanilla sugar, add 1 or 2 vanilla beans-or even the scraped pods-to about 2 cups (500 ml/400 g) granulated sugar and store in a covered container.

Per serving:- approx. 410 calories 12 g protein, 23 g fat, 32 g carbohydrates

Related food category:

• Dessert