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Make any breakfast or snack extra special with these oh-so fluffy blueberry pancakes.
Recipe by: Justine Schofield, Everyday Gourmet
2 eggs, separated
1 cup buttermilk
1/2 teaspoon cinnamon
1 cup of self-raising flour
2 tablespoons caster sugar
1/2 teaspoon bicarb soda
Vegetable oil or oil spray, for frying
1 punnet of Driscoll's blueberries
Maple syrup, to serve
Whipped cream, to serve