Blueberry Pancakes

Serve warm with ice cream for a lovely pudding, or with honey or syrup for a breakfast


ingredients

• 2 large eggs, separated
• 5 tablespoons milk
• 100g (4 oz) self raising flour
• 4 tablespoons caster sugar
• pinch salt
• 100g (4 oz) blueberries
• 1 tablespoon

1.

Place the egg yolks and milk in a medium bowl and mix thoroughly. Sift over the flour, caster sugar and salt and combine well.

2.

Whisk the egg whites in a glass or metallic bowl until they form soft peaks, then fold into the flour mixture gently. Carefully fold in the blueberries.

3.

Heat the oil in a frying pan over medium high heat. Drop 2 tablespoons of the mixture into the pan for each pancake, and cook for 2 minutes or until golden brown. Flip and cook for a further minute on the other side.