Fluffy Blueberry Pancakes

Cook Time 15 minutes

Servings 8

Ingredients

2 eggs, separated
1 cup buttermilk
½ tsp cinnamon
1 cup of self-raising flour
2 tbsp caster sugar
½ tsp bicarb soda
Vegetable oil or oil spray, for frying
1 punnet of blueberries
Maple syrup, to serve
Whipped cream, to serve

Whisking the egg whites separately helps to make these pancakes extra fluffy!

Method

Whisk the egg whites to soft peaks. In a separate bowl whisk together the egg yolks with the buttermilk and the cinnamon. Now fold this through the whisked egg whites.

In a large bowl sift together the flour, sugar, a pinch of salt and bicarb soda. Add the wet ingredients to the bowl and gently fold together, being careful not to over work.

Heat a large non-stick pan and spray or brush in a little oil. Using ⅓ measuring cup (or a ladle) add batter to the pan to make heaped mounds. Don’t overcrowd the pan. Add 8-10 blueberries onto each pancake. Cook for 1-2 minutes or until little bubbles start to develop and pop on the surface. Turn over and cook for a further minute or so. Pile onto a plate and drizzle maple syrup.

Serve as is or with a big dollop of whipped cream.