About this recipe:Serve warm with ice cream for a lovely pudding, or with honey or syrup for a breakfast treat.
2 large eggs, separated
5 tablespoons milk
100g (4 oz) self raising flour
4 tablespoons caster sugar
100g (4 oz) blueberries
1 tablespoon vegetable oil
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Method Prep:10min › Cook:10min › Ready in:20min
Place the egg yolks and milk in a medium bowl and mix thoroughly. Sift over the flour, caster sugar and salt and combine well.
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.
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.
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