Blueberry Curd Pancakes

For the blueberry curd pancakes, stir together the ingredients for the pancake batter and let rest for 1/2 hour. Bake the dough bit by bit in a pan with a little fat to thin pancakes. For the filling, beat the egg whites to a firm snow, mix all the remaining ingredients (except the blueberries) well with a mixer and fold in the snow.

Spread some of the filling on the pancake, sprinkle a tablespoon of blueberries on top and roll up the pancake. Do the same with the remaining pancakes. Place these pancake halves on top of each other like roof tiles in a greased casserole pan. For the glaze, mix all ingredients with a mixer and pour over the pancakes (the baking dish should be high enough so that the glaze does not overflow). Bake the blueberry curd pancakes in the preheated oven at 180°C for about 30 minutes. (The glaze should be firm)

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