Fluffy Blueberry Pancakes

Fluffy blueberry pancakes

Make any breakfast or snack extra special with these oh-so fluffy blueberry pancakes. Recipe by: Justine Schofield, Everyday Gourmet

  • 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.

  • Ingredients

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

    • Serves 8
    • Breakfast
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