Pancakes with Blueberry Topping

For the pancakes, mix milk, flour, eggs, one third of the sugar and the salt until smooth. Leave to swell for 1/2 hour.

Defrost the berries, sprinkle with the liqueur and leave to infuse. Cream curd with vanilla sugar and the remaining sugar, fold in blueberries.

In a large frying pan, bake narrow pancakes one after the other with a little fat until done.

Then fill pancakes with blueberry curd and serve dusted with powdered sugar.

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