perfect for that lazy Sunday morning.
2 eggs, separated
1 1/2 cups flour
3/4 cup milk
1 tbsp caster sugar
½ cup of blueberries
Butter for cooking
Sift the flour and caster sugar in a large mixing bowl before making a well in the centre of the ingredients. Add the egg yolks and milk to the centre of the well and using a spatula gently bring together until a sticky batter has formed. Meanwhile whisk the egg whites to firm peaks then fold into the batter a third at a time using a spatula making a circular motion bringing the batter inwards from the edges. Once the batter has come together and all the egg whites have been incorporated it is best to let it rest in the fridge for an hour.
Once the batter is ready heat a non-stick frying pan over medium high heat and allow to come to temperature for 3-4 minutes before begging to cook. Add a good knob of butter before ladling in the desired amount of pancake batter. While the batter is still soft drop a few blueberries into the uncooked side before flipping. The pancake will roughly cook for 2-3 minutes per side however, it is generally ready to flip the first time when there are bubbles appearing in the batter.
Serve with whipped cream and maple syrup.