Fluffy Blueberry Pancakes

Method

1. Egg whites

   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.

2. Batter

   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.

3. Cooking

   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.

4. Serving

   Pile onto a plate and drizzle maple syrup. Serve as is or with a big dollop of whipped cream.