- eggs - 2 pieces
- yogurt - 1 glass
- milk - 2-4 Art. spoons
- Butter - 3 Art. spoons
- lemon peel - 1/2 Teaspoon
- vanilla extract - 1/2 teaspoonfuls
- wheat flour - 1/2 cup
- rye flour - 1/4 Glass
- sugar - 2 items. spoons
- baking powder - 1.5 st. spoons
- salt - 1/2 teaspoonfuls
- blueberries - 1 glass
1. Rinse and dry the blueberries. Melt half the butter. Remove from heat and mix with a second tablespoon of butter until it melts. 2. Beat eggs and yogurt together in a medium bowl. If you use liquid yogurt, there is no need to add milk. If you are using plain yogurt, add 2 tablespoons of milk. If you use very thick yoghurt as a Greek, add 3 to 4 tablespoons of milk. Add the melted butter, lemon zest and vanilla extract. Beat. In a separate small bowl, mix the flour, sugar, baking powder and salt. Add the dry ingredients to the egg mixture and mix. 3. Preheat the oven to 90 degrees, place the pan. Heat the frying pan over medium heat. Melt a piece of butter and a spoon, put the fritters in a frying pan (about 3 tablespoons for one), leaving the space between them. Put a few berries on the surface of each pancake and lightly press them. 4. When the pancakes become dry around the edges, after about 3-4 minutes, turn them over and fry for 3 more minutes, until golden-brown on all sides. If the pancakes get too fast, reduce the heat. 5. Put the fritters in a warm oven to keep them warm. Keep them there before serving. If desired, sprinkle pancakes with powdered sugar.
Servings: 4