For 4 people
200 g white flour
2 tablespoons raw sugar
1 packet vanilla sugar
1 tsp bicarbonate of soda
0.25 tsp salt
3 dl buttermilk
30 g butter, liquid
1 egg
Butter for spreading
100 g sour half cream
150 g blueberries
4 tbsp agave syrup
Icing sugar
For the pastry, mix flour and all ingredients up to and including salt in a bowl. Stir in the buttermilk, butter and egg.
Brush the raclette pans with a little butter and heat in the raclette oven. Pour a little batter into the pans so that the bottoms are coated. Bake the pancakes until golden brown, remove. Garnish with sour cream, blueberries, agave syrup and icing sugar.
Preparation approx. 30 minutes
