American pancakes with Greek yogurt and blueberries

For the pancakes: Whisk together the milk, eggs, sugar, and baking powder in a large bowl.

Gradually add the sifted flour while stirring until you have a smooth batter.

Let it rest: Cover the bowl and let the batter rest for at least 1 hour. This ensures fluffy pancakes.

Cook the pancakes: Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.

Pour a small amount of batter into the pan (for pancakes of 10-15 cm in diameter and 1.5 cm thick).

Cook until bubbles appear and flip the pancake. Cook the other side briefly until light brown, to prevent drying out.

For the blueberry coulis: Heat the blueberries together with honey or syrup in a small saucepan over medium heat.

Let it boil briefly until the berries soften but still retain their shape. Avoid stirring too much to prevent mushiness.

Serving: Stack the pancakes on a plate with the holes facing up.

Serve with a generous scoop of Greek yogurt, blueberry coulis, and a spoonful of sour cream.

Experiment with toppings! Add savory elements like fruit chutneys or bacon for an exciting twist. The sour balance remains important.