Thick Pancakes with Wild Blueberries and Honey

I am totally in love with pancakes and blueberries with that wow factor, intense color and flavor.

INGREDIENTS:

Serves five people

1 cup, 2 ½ dl all purpose flour

1 cup, 2 ½ dl finely sifted barley flour

1 heaped teaspoon baking powder

½ teaspoon salt

2 cups, 5 dl low fat cultured milk

2 eggs

butter for frying

wild blueberries and honey, or blueberry preserve

PREPARATION:

These pancakes I learned how to make from my friend Erik Røed, the former sound man who has advanced to be the food coordinator for New Scandinavian Cooking. Erik loves baking, and advocated using more varied cereals, in this case barley.

Combine flour, salt and baking soda in a bowl. Mix in egg and milk. You can either do this by whisking egg and milk together in a bowl and then into the flour mixture, or, simpler, just throw them in with the flour mixture and use stick blender to make the batter. Leave for 20-30 minutes.

Fry in butter. Serve with blueberries and honey.