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