Hotteok: Korean Pancakes
These irresistibly sweet, crisp-edged cakes are baked at such high heat that the sugar melts into a...
Blueberry Pancakes
These fluffy pancakes, topped with blueberries and maple syrup, are the perfect way to start your day on a sweet note.
Ingredients for the pancakes
| Ingredients (2 servings) | ||
|---|---|---|
| 125 | g | Wholemeal spelt flour |
| 125 | g | Spelt flour, type 630 |
| 0.5 | teaspoon(s) | Cocoa powder |
| 2 | teaspoon(s) | Vanilla sugar |
| 50 | g | Brown sugar |
| 0.5 | cube(s) | Yeast, 21g |
| 300 | ml | Lukewarm milk |
| 2 | Eggs | |
| 40 | g | Butter |
| 1 | pinch | Salt |
| Butter for the waffle iron | ||
Ingredients for serving
| Ingredients (2 servings) | ||
|---|---|---|
| 150 | g | Blackberries, washed |
| 150 | g | Blueberries, washed |
| Maple syrup for drizzling | ||
| Mint to garnish | ||
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In a bowl, combine the two flours, cocoa powder, vanilla sugar, and sugar.
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Dissolve the yeast in the milk, then pour into the flour mixture. Stir until smooth, cover, and leave to rest for about 10 minutes.
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Separate the eggs.
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Melt the butter and allow it to cool slightly. Add it to the batter along with the egg yolks and whisk until fully incorporated.
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Cover and let the batter rest somewhere warm for another 30 minutes.
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Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
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Preheat the waffle iron to its highest setting and lightly brush with butter.
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Stir the batter briefly, pour in portions, and bake the waffles until golden and crisp.
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Stack the waffles, top with fresh berries, and drizzle generously with maple syrup.
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Garnish with fresh mint and serve immediately.
