8 dl / 3.5 cups milk
4 dl / 1½ cups wheat flour
½ tsp. salt
5 dl / 1¾ cups frozen or fresh bilberries
2 tbsp. sugar
2 tbsp. oil or melted butter
Whisk the eggs in a large bowl and add the other ingredients. Last, carefully add the bilberries. Put the pancake mixture in a baking tray lined with greaseproof paper. Bake for about 20 minutes at 225 °C, until the pancake surface turns golden brown.
Note: If using frozen bilberries, mix the berries in 50 ml of potato starch before adding to pancake mixture. Enjoy!