Viennese Pancakes with Wild Blueberries

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Viennese Pancakes with Wild Blueberries Picture


  • 2 cups frozen Wild Blueberries
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 1/4 cups milk
  • 3/4 cup flour
  • 1 teaspoon vanilla extract
  • 3 ounces butter
  • 3-4 tablespoons powdered sugar
  • 1/4 cup brandy (optional)


Preheat oven to 400°F

Melt 2 ounces of butter and let cool. Separate the eggs. Whisk milk, flour and salt together. Beat egg yolks and add to batter. Add melted butter. Beat the egg whites with sugar until soft peaks form. Carefully fold the beaten whites into the batter. Gently fold in 3/4 cup frozen Wild Blueberries.

Heat up 4 tablespoons of butter in two 9-inch ovenproof pans. Put half the batter in each. Cook 20-25 minutes until puffy and lightly browned on top.  Remove pan from oven and using 2 forks lightly tear pancake into bite-sized pieces.

While pancake is cooking put remainder of Wild Blueberries in a small saucepan with 2 tablespoons sugar and brandy and heat until hot and sugar is melted.  Simmer about 5 minutes to reduce the brandy.

Arrange the cut up pancakes on 4 warm plates. Spoon Wild Blueberry sauce over the pancakes and sprinkle with powdered sugar. Serve with vanilla ice cream for dessert. Serves 4.

This is also delicious as a dessert with vanilla ice cream.


510 calories, 53g carbohydrate, 13g protein, 28g fat, 285mg cholesterol, 1g trans fat, 340mg sodium, 4g fiber

Wild Blue is Good for You!