Mighty Pancakes with blueberries and maple syrup
For 10 american pancakes
- 200 g Mix for Mighty Pancakes
- 200 ml milk
- 30 g melted butter
- 2 eggs
For the topping
- 1 box of blueberries
- maple syrup
Separate the egg yolks from the egg whites and beat the egg whites until they are stiff.
Combine the Mix, milk and egg yolks in a bowl. Mix briefly with a whisk or with a mixer with beaters on a low setting.
Add the butter and mix until smooth with a whisk or a mixer with beaters on a low setting.
Gently fold the stiff egg whites into the batter.
Place a greased non-stick pan over very low heat. Tip: you do not have to grease the pan after each pancake.
Scoop two tablespoons of batter into the pan so you get a pancake with a diameter of about 10 cm. Make sure that every scoop contains a few chocolate chips.
Place some blueberries on top.
Bake the pancakes for 2 minutes on each side.
Serve the pancakes with maple syrup and the remaining blueberries.2