Blueberry Pancakes

Put the eggs, buttermilk, flour, sugar and a pinch of salt into a mixing bowl and whisk with the whisk attachment of a hand mixer until you have a smooth batter.

Let the batter rest for about 15 minutes so it can swell.

Stir the mineral water into the batter until it is light and flowing.

Set the oven to 50 °C and place a plate inside to keep the finished pancakes warm.

Heat the butter in portions in a large frying pan, spoon about 3 tablespoons of batter per pancake into the pan and immediately sprinkle with some blueberries.

Fry the pancakes on both sides until golden, remove them and keep them in the oven at 50 °C until all are cooked.

Arrange three pancakes per plate and dust with powdered sugar.