Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.


  • 100g (3½oz) plain flour

  • 25g (1oz) caster sugar

  • 1 tsp baking powder

  • Pinch of salt

  • 2 eggs, separated

  • 125ml (4½fl oz) milk

  • 2 tblsp sunflower oil

  • 15g (½oz) butter

  • 125g (4½oz) blueberries, fresh or frozen

  • To Serve

  • Icing Sugar

  • Maple Syrup


  • 1.

    Sift the flour, sugar, baking powder and salt into a bowl. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the

  • 2.

    Egg whites until stiff, then fold into the batter.

  • 3.

    Place a frying pan on a medium/high heat. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous

  • 4.

    Tablespoonfuls of batter at a time, leaving plenty of space in between.

  • 5.

    Reduce the heat to medium/low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.

  • 6.

    Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 184kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 22g
  • Sugar 8g
  • Sodium 139mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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