Moosbeernocken, Moschbernockn, Schwarzbeernocken, Heidelbeerküchle or Heidelbeertatscherl: there are many names and even more recipes for this delicious summer dish. Here we share two of our favourite recipes with you: the classic version with egg and a vegan version.
Beat the eggs with the sugar until frothy. Gradually add the flour and mix well. Then add the washed blueberries to the batter and stir well. The batter will now turn a beautiful purple colour.
Pour the clarified butter into the pan and heat over a medium heat. Pour the batter into the pan in batches. As soon as the surface of the "pancake" is no longer liquid, turn it over and finish frying.
Sprinkle the finished blueberry pancake with a little icing sugar and enjoy.
Place the blueberries and flour in a bowl, mix with a fork so that some of the blueberries are crushed.
Add water until a firm dough forms.
Heat the coconut oil in a pan over a medium heat.
Pour the batter into the pan by the tablespoon and, if necessary, increase the heat slightly until the batter sizzles around the edges. As soon as the surface is no longer liquid, turn the blueberry pancake over and finish frying.
Serve sprinkled with icing sugar.
