Our Easter breakfast consisted of dairy-free chocolate chip Pfannkuchen (German pancakes) and homemade blueberry sauce. See the yummy recipe below.
Dairy-free German Pancakes (Pfannkuchen) with Chocolate Chips and Blueberry Sauce:
Pfannkuchen:
- 2 eggs
- 200 mL oat milk
- a dash of salt
- a dash of brown sugar
- 200 g unbleached flour
- 60 mL sparkling water
- 1/2 cup semi-sweet chocolate chips
- Ghee for frying
Directions:
1. Mix the eggs with the oat milk, sugar, salt, flour, chocolate chips, and sparkling water until a smooth dough is formed. If needed, add some additional water or flour to get the right consistency.
2. Heat up a tablespoon of Ghee in a frying pan.
3. Use a soup spoon to add dough to the hot Ghee.
4. Swirl the dough around until a thin pancake is formed. Fry each side of the pancake for 1-2 minutes.
Blueberry Sauce:
- 500 g (one bag) of frozen wild blueberries
- 3/4 cups cane sugar
- 1/4 cup water
- Vanilla from one vanilla bean
- juice from half a lemon
- cinnamon stick
- 1/4 cup clear liquor (I used pear Schnaps)
Directions:
1. Add all ingredients to a medium-sized pot.
2. Boil on low for at least 45 minutes or until liquid thickens.
3. Serve hot.
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