FLUFFY BILBERRY PANCAKES

Cut the cream cheese into 1/2 cm cubes and place them in the freezer while starting the dough. Mix the flour, sugar, baking powder, baking soda and salt in a large bowl using the bamix® multi-purpose blade. In another bowl, mix buttermilk, eggs, 60 g of the butter and vinegar. Mix the liquid ingredients into the flour mixture using the bamix® multi-purpose blade. Allow the batter to rest for about 5 minutes, then stir in the cream cheese cubes. Heat a frying pan or cast-iron pan at medium temperature. Reduce the heat slightly, grease the pan with some melted butter and use 80 ml of batter per portion. Spread 1 tbsp bilberries on each pancake and fry for 1-2 minutes until small bubbles form and the edges turn crispy brown. Turn and fry for a further 1-2 minutes until the underside is also fried through and crispy. Bake more pancakes from the remaining batter and grease the pan with butter between batches. Place 2 or 3 pancakes on each plate and drizzle with butter and syrup. Sprinkle with biscuit crumbs and bilberries.