Cook Time 30 minutes
Makes 16–20
Ingredients
2 eggs, separated
2 cups self-raising flour
2 tbsp caster sugar
½ tsp bicarbonate soda
Pinch of salt
2 cups buttermilk
¼ cup milk
1 tsp vanilla extract
1 punnet of blueberries, extra to serve
To Serve
Maple syrup, to serve
Method
Whisk the egg whites until medium peaks form, then set aside.
In a large bowl, whisk together the flour, sugar, bi-carb soda and salt.
In a separate jug, whisk the buttermilk, milk, egg yolks, and vanilla.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. A few lumps are completely fine - don’t overmix or the pancakes can become tough. Fold through the egg whites.
Heat a non-stick pan over medium-low heat and lightly grease. Using a teaspoon, spoon small rounds of batter into the pan. Add a few blueberries and cook until bubbles appear. Flip and cook another minute until golden.
Serve with maple syrup and extra blueberries.
