American Pancakes with Greek yogurt and blueberries

For the pancakes: Beat the milk, eggs, sugar and baking powder together in a large bowl.

Add the sifted flour while stirring until you have a smooth batter.

Let rest: cover the bowl and let the batter rest for at least 1 hour. This ensures airy pancakes.

Bake the pancakes: Heat a frying pan with a non -stick coating over medium heat and grease light with butter or oil.

Pour a small amount of batter into the pan (for pancakes of 10-15 cm diameter and 1.5 cm thickness).

Bake until air bubbles appear and turn the pancake. Bake the other side short to light brown, to prevent drying out.

For the blue-bear coulis: Heat the blueberries together with honey or syrup in a small pan over medium heat.

Let it cook briefly until the berries become soft but still retain their shape. Avoid stirring too much to prevent a slurry.

Serve: Stack the pancakes on a plate with the holes upwards.

Serve with a large scoop of Greek yogurt, blueberry coulis and a spoon of sour cream.

Experiment with toppings! Add savory elements such as fruit chutneys or bacon for an exciting twist. The sour balance remains important.