3 eggs
1.5 dl flour
1.5 dl milk
3 tbsp sugar (optional)
1 tsp cardamom
1 tsp salt
1 tsp vanilla powder
2 dl frozen blueberries
1 tsp cornflour
3 tbsp butter
1 dl fresh blueberries
2 dl fresh cream
2 tsp vanilla powder
Grated zest of 1 lemon
1.5 dl flour
1.5 dl milk
3 tbsp sugar (optional)
1 tsp cardamom
1 tsp salt
1 tsp vanilla powder
2 dl frozen blueberries
1 tsp cornflour
3 tbsp butter
1 dl fresh blueberries
2 dl fresh cream
2 tsp vanilla powder
Grated zest of 1 lemon
- Preheat your oven to 220°C.
- Whisk eggs, flour, milk, sugar (if using), cardamom, salt, and vanilla powder into a smooth batter.
- Toss frozen blueberries with cornstarch and set aside.
- Melt butten in your OnePan 28. Pour in the batter and sprinkle with frozen blueberries.
- Bake for 20 minutes or until puffed and golden.
- For the crème fraîche topping: Mix with vanilla powder and lemon zest.
- Top the pancake with fresh blueberries and a dollop of the lemon-vanilla crème fraîche.