The secret to fluffy pancakes is to separate the eggs and whip the egg whites until stiff. This method makes the pancakes lovely and fluffy. This is a really nice brunch dish to make on a lazy weekend morning!
1 person made this
Makes: 16 pancakes
3 eggs, separated
125g self raising flour
butter for frying, as needed
150g fresh blueberries
1 tablespoon caster sugar
1 tablespoon lemon juice
2 tablespoons water
Method Prep:15min › Cook:10min › Ready in:25min
Combine flour, milk and egg yolks in a separate bowl; whisk until smooth, then fold in beaten egg whites.
Melt 1 tablespoon butter in a non stick frying pan; spoon three mounds of batter into the pan to form pancakes. Cook until air bubbles form on top, flip them over and cook until golden brown. Repeat with more butter and remaining pancake mix.
Place blueberries, lemon juice and sugar in a small pot; bring to the boil and simmer gently over low heat, until blueberries soften.