Blueberry pancakes
- Serves: 4
- Prep: 5 mins
- Cook: 10 mins
Blueberries make a delicious topping for pancakes. Try our other pancake recipes.
Ingredients
2 large British Lion eggs, separated
75ml/3floz milk
100g/4oz self raising flour
4 tbsp caster sugar
pinch of salt
100g/4oz blueberries
1 tbsp vegetable oil for frying
soured cream and maple syrup to serve
Method
Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture. Gently stir in the blueberries. Heat a little oil in a large frying pan. Drop three to four medium spoonfuls of the pancake mixture into the hot pan and cook for 2 mins until crisp and golden. Turn over and cook for a further 1 min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes. Serve the warm pancakes stacked up and topped with soured cream and maple syrup.
Cooks tips
See also: How to make pancakes, the step by step recipe.