Blueberry, raspberry and vanilla pancakes
Submitted - Ben
Ingredients175g self raising flour
25g caster sugar
2 free-range eggs, separated
Handful each of blueberries and raspberries
1 tsp vanilla extract
Maple syrup, to serve
MethodPlace the flour and caster sugar into a bowl and stir to combine.
Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
Add the blueberries, raspberries and vanilla extract to the batter mix.
In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
To serve, divide the pancakes among four serving plates and drizzle with maple syrup.
CommentsBased on a recipe from the supplied link