Blueberry pancakes with vanilla-cream curd
For the vanilla-cream curd:
125 ml whipping cream
1 vanilla bean
3 tbsp Langnese Summer Blossom Honey Golden Clear
125 g curd
For the pancake batter:
80 g butter
250 g flour
2 tsp baking powder
60 g Langnese Summer Blossom Honey Golden Clear
300 ml buttermilk
125 g blueberries
50 g clarified butter
Beat the whipped cream until peaks form. Slice the vanilla bean lengthwise, remove the seeds and mix them with the honey and curd. Fold in the whipped cream and keep cold until ready to serve.
For the batter, melt the butter, beat the eggs, and mix the flour with the baking powder and 1 pinch of salt. Add the eggs, butter, honey and buttermilk. Stir everything together into a smooth batter and let it sit for 10 minutes.
Rinse the blueberries shortly, pat them dry on paper towels and fold them into the batter.
In a large (26 cm) pan, heat the clarified butter and fry 16 pancakes in small batches, by adding 1 tablespoon of batter for each one and cooking it 2-3 minutes on each side until golden brown.
Keep the finished pancakes warm in an oven at 100°C and serve them with the vanilla curd.