Pancakes with Blueberries & Maple Syrup
Ingredients:
125g self raising flour
½ teaspoon cinnamon, ground
2 teaspoon white sugar
1 large egg(s), separated
1 pinch salt
150ml skimmed milk
10 spray low-fat cooking spray
4 tablespoon Tate & Lyle Maple Syrup
150g blueberries
1 teaspoon icing sugar, for dusting
Instructions:
Mix together in a large bowl the flour, cinnamon and sugar. Make a well in the centre of the bowl.
Add the egg yolk and milk, and using a whisk, mix altogether to a smooth batter. Was the whisk (or use another) and beat the egg white in another bowl with a pinch of salt until the forming white floppy peaks.
Using a large metal spoon, fold the egg whites into the flour mixture.
Heat a large non-stick frying pan until you can feel a good heat rising. Spray quickly and evenly with the low fat cooking spray.
Immediately spoon in half the batter as 4 small pancakes. When bubbles appear on the top of the foam, flip over using a flat palette knife and cook 1-2 minutes.
Remove to a warmed plate. Make 4 more pancakes with the remaining mixture.
Serve 2 pancakes per head with a spoon of maple syrup per serving and the blueberries on top.
