Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

Ingredients

• 100g (3½oz) plain flour
• 25g (1oz) caster sugar
• 1 tsp baking powder
• Pinch of salt
• 2 eggs, separated
• 125ml (4½fl oz) milk
• 2 tblsp sunflower oil
• 15g (½oz) butter
• 125g (4½oz) blueberries, fresh or frozen
• To Serve:
• Icing Sugar
• Maple Syrup

Method

1. Sift the flour, sugar, baking powder and salt into a bowl.
2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
3. Place a frying pan on a medium-high heat.
4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/