This recipe removes some of the guilt from blueberry pancakes, but keeps all of the flavour. Stack these light and fluffy babies high for a weekend breakfast treat.
Makes around 8 pancakes
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
50g self raising flour
150ml skim or semi-skim milk
1 cup blueberries
yoghurt or maple syrup to serve
Method
Sift the flour into a bowl Add the egg yolks and a splash of milk, then stir it into to a thick paste. Slowly add the remaining milk, stirring continuosly to avoid lumps.
Whisk the egg whites until they stand up in stiff peaks. Fold this meringue mixture gently into the batter.
Heat a frying pan over a medium heat, then get ready to start the production line.
Spoon enough batter into the pan to make a mid-sized pancake. Bear in mind, the smaller the pancake, the easier it will be to turn over.
I'm a fan of eclectic shapes, but if you really want them round, use the back of the ladel to gently swirl the mixture into a circle. Drop a few blueberries into the pancake. Cook for just under a minute until bubbles begin to appear on the surface. Flip the pancake over and cook for a few minutes more.
Stack the pancakes up on plates to serve and be virtuos with low-fat Greek yoghurt and perhaps a drizzle of honey, or pile on the calories with lashings of maple syrup.
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