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Pancakes with bilberries and almond butter
Makes 1 dozen pancakes
Preparation time: 20 minutes
Cooking time: approx. 25 minutes
Difficulty: **
For the almond butter
- 300g fresh almonds
- ½ tsp cinnamon
- ½ tsp ground cardamom
For the pancakes
- 2 eggs
- 140g wheat flour
- 40g sugar
- 6g baking powder
- 1 pinch salt
- 1 pinch baking soda (sodium bicarbonate)
- 15cl buttermilk
- 60g butter
- 125g frozen blueberries
- 40g fresh blueberries
- Icing sugar
- Prepare the almond butter. Place the almonds in a food processor and pulse/process until smooth and creamy, making sure the almonds don’t heat up too much. Add cinnamon and cardamom. Set aside.
- Crack the eggs and separate the yolks from the whites. Whisk the egg whites until fluffy. In a large bowl, mix the flour, sugar, baking powder, salt and baking soda. Add the egg yolk and buttermilk mix. Then add the melted butter (make sure it’s cooled). Finally, add the frozen bilberries and whisk everything until all the ingredients are combined.
- Gently fold in the egg whites.
- Heat a knob of butter on the plancha. When it’s nice and hot, pour a ladle of the batter and let cook for 1 or 2 minutes. Once the pancakes start bubbling, flip them over and cook for another few minutes until golden brown.
- Add some fresh blueberries on top and sprinkle with a little icing sugar. Serve immediately with almond butter!
