Whipped egg whites make these delicious blueberry pancakes light and fluffy - perfect for an indulgent Sunday morning breakfast with plenty of bacon and maple syrup.
- 100g self-raising flour
- 100g blueberries
- 5 tbsp. caster sugar
- 5 tbsp. milk
- 2 large eggs, separated
- Pinch of salt
Whisk together the flour, sugar and salt. Whisk egg yolks with milk in a jug. Gradually whisk wet mix into dry mix until smooth.
Whisk egg whites in another bowl until soft, almost stiff peaks form. Gently fold into the pancake batter. Fold in the blueberries, very gently.
To cook, heat a little oil in a frying pan. Drop around 2 tbsp. batter into the pan, cook until golden round the edges and bubbling on top, then flip and cook on the other side for 3-4 minutes.