Pancakes from the plancha with blueberries and almond butter
For 1 dozen pancakes
Preparation: 20 minutes
Cooking time: +/- 25 minutes
Difficulty level: **
For the almond butter
- 300 g fresh almonds
- ½ tsp cinnamon
- ½ tsp cardamom powder
For the pancakes
- 2 eggs
- 140 g wheat flour
- 40 g sugar
- 6 g baking powder
- 1 pinch of salt
- 1 pinch of baking soda
- 15 cl buttermilk
- 60 g butter
- 125 g frozen blueberries
- 40 g fresh blueberries
- A little powdered sugar
- To prepare the almond butter: Place the almonds in the bowl of a food processor and pulse the processor to allow time for the almonds to cool between each blending cycle so they don't overheat. Blend for about 10 minutes until you have a smooth almond puree. Then add the cinnamon and cardamom. Chill.
- Separate the eggs and beat the egg whites until stiff peaks form. Combine the flour, sugar, baking powder, salt, and baking soda in a bowl. Add the two egg yolks and the buttermilk. Melt the butter and stir it into the batter. Add the frozen blueberries and whisk until evenly blended.
- Carefully fold in the egg whites.
- Melt a little butter on the plancha grill. When the grill is nice and hot, add a ladleful of batter and cook for 1 to 2 minutes. As soon as bubbles form on the surface of the pancakes, flip them and cook for a few more minutes until golden brown.
- Garnish the pancakes with fresh blueberries and dust with powdered sugar. Serve immediately with the almond butter!
