Acai pancakes with blueberry compote

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 384 Kcal, 9g Protein, 47g Carbohydrates, 17g Fat


  • Batter
  • 150 g white flour
  • 2 tbsp acai powder
  • 2 tsp baking powder
  • 1 pinch salt
  • 2 tbsp butter, melted, left to cool
  • 200 g Dessert Extrafin (sour milk)
  • 2 fresh egg yolks
  • 2 tbsp maple syrup
  • 2 fresh egg white
  • To cook
  • a little clarified butter
  • Compote
  • 2 dl sweet wine, e.g. Muscat
  • 250 g blueberries
  • 2 tbsp sugar

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  • Batter

    Mix the flour, acai powder, baking powder and salt in a bowl. Whisk the sour milk, butter, egg yolks and maple syrup, mix into the flour. Beat the egg whites with the salt until stiff, fold in carefully.
  • To cook

    Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 10 cm in diameter. Reduce the heat. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.
  • Compote

    Bring the wine and sugar to the boil, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve with the acai pancakes.
  • Tip:

    Use grape juice instead of dessert wine.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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