Blueberry Pancakes



METHOD:

1. Place 500g flour, 50g baking powder and 250g caster sugar in a bowl and mix to combine.
2. Add 760ml milk, ¾ punnet of blueberries and 3 large egg yolk and mix to combine.
3. Place 3 egg whites in a bowl and whisk until soft peaks form.
4. Fold through the milk and flour mix.


SERVE:

Heat a lightly greased frying pan over medium heat.
Cook 2 tablespoon full of the mixture in batches for 2-3 minutes each side or until
puffed and golden.
Dust with icing sugar and serve with whipped crème fraiche, the rest of the blueberries,
maple syrup and a lemon wedge.

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