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2 large Lion Quality eggs, separated
75 ml (3 fl oz) milk
100 g (4 oz) SR flour
4 tbsp caster sugar
100 g (4 oz) blueberries, plus extra to serve
Soured cream and maple syrup to serve
Place egg yolks and milk in a bowl, sift in flour, sugar and a pinch of salt and mix
well. In another bowl, whisk egg whites until they form soft peaks. Fold into flour mix. Gently stir in blueberries.
Heat a little oil in a frying pan. Drop tablespoons of mix into pan to form three or four pancakes and cook for 2 minutes until golden. Turn over pancakes and cook for 1 minute more. Transfer to a clean tea towel and wrap up to keep warm. Repeat with remaining batter. Serve pancakes stacked on serving plates and topped with soured cream, syrup and berries.
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