Feeling blueberry with blueberry filling

Spring is here, oh, spring is here! And with the spring here comes the strawberry, blueberry and slowly other members of the beloved berry family. To my enthusiasm every day was followed by more berries in the markets and so I tracked the increasing number of berries making plans in my head on what I will do with them when the weekend comes. And the weekend came and the choice was made, a good choice, a perfect one: Blueberry-Strawberry Pancakes. Simple, fresh, fruity. 
A perfect choice for a Sunday breakfast.

As for the pancakes, there exists (what I call) 'The Pancake Phenomenon' what simply means that no matter how many people you ask for their pancake recipe, so many different recipes you will collect. Well, you know what they say... variety is a spice of life, but I have my favorite type of pancake. 
It's thin, delicate and a little bit crunchy on the edges.

Pancakes:

1 egg

1 tablespoon of oil

300 ml milk 

160 g all-purpose flour

Mix the ingredients together in a bowl until the batter is smooth and all the flour clumps have been removed. Pour the batter on a preheated dry frying pan. There is no need to add additional oil for the frying as we have already added some to the batter, in this way pancakes will be healthier and more crunchy. One tip for getting them thin and delicate: simply pour less batter on the frying pan. 

Servings: 5-7 pancakes (depending on the size of your frying pan)

Put the blueberries and strawberries on the pancake and roll it tight! Decorate it with blueberry sauce.

Blueberry sauce:

1 cup blueberries

1 teaspoon vanilla sugar

When dealing with frozen blueberries (doesn't matter if you take fresh or frozen ones for the sauce) keep them in warm water for a short while or remove them from the freezer much earlier. If thawing them with water dry them well before putting them in the pot. Adding water with blueberries will just dilute the precious sauce and this is not what we want. Place blueberries in the pot, add sugar and when they become warm start mashing them with a fork or a masher. Continue mashing and stirring the sauce to let the juice mix well with the pulp. Let the mixture boil for 3 minutes and transfer it on a sieve placed on a top of a bowl. Stir the mixture on a sieve with a spoon to separate the sauce from bigger clumps and blueberry skins, this way the sauce will be smooth. Use the sauce for decorating the rolled pancakes.

I know, I know... it already looks delicious and mouth-watering, but there is one more detail missing: sour cream! 9% sour cream is absolutely sufficient but even if you are on a diet don't resign from it. It's a small drop (1 or 2 teaspoons) but it brings a lot to the taste of this pancake-fruity mix. Add the sour cream on top of the pancake and enjoy, enjoy, enjoy. Because I assure you that you will enjoy every single simple bite of it.