Yogurt Pancake with Blueberries

For the yogurt pancake with blackberries, first mix yogurt and spices in a bowl. Fold in the flour and baking powder and stir in the beaten egg. If the batter is too thick, add a little milk.

Bake in the preheated oven, covered, at 160 °C (top/bottom heat) for 7-10 minutes. Cut into pieces, sprinkle with sugar and caramelize briefly on the stove.

In a high pan or saucepan, caramelize sugar and deglaze with port and apple juice. Add remaining ingredients and cook down for 5 minutes.

Sprinkle yogurtschmarren with powdered sugar or cinnamon and serve with berries. Garnish yogurt pancake with huckleberries with lemon balm.

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