Blueberry pancakes with mead

When the wonderful summer berries are ripe to pick why not have them with these delicious pancakes. Frida has added mead to the batter for sweetness, but be careful as the honey in the mead will caramelize on the hot pan. Everyone else but the Vikings might choose to sweeten the batter with modern sugar instead.

Procedure

Mix the three types of flour, salt and milk. Then add the eggs. The batter should be rather thick. Carefully fold in 60 g blueberries and the mead. Do not squash the berries.

Melt a knob of butter in a frying pan and drop a spoonful of batter into the pan. Perhaps it is big enough to bake 2-3 small pancakes at a time. Bake until golden on both sides. During the bake, some berries might burst, but at this stage it’s quite all right.

Serve the pancakes with honey and extra berries

Ingredients

4 persons
  • 100 g rye flour
  • 100 g barley flour
  • 120 g wheat flour
  • 1 tsp salt
  • 400-600 ml milk
  • 2 eggs
  • 4 tbsp mead
  • 120 g blueberries
  • Butter
  • Extra berries for garnish
  • Honey

You can leave out the mead. However, it adds sweetness to the batter, so youmight want to use a little honey or sugar instead