Ingredients
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3 eggs
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1 cup white whole-wheat flour
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1 tsp baking powder
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2/3 cup 2% milk
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2 tbsp sugar
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4 tbsp butter + extra to serve
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1/2 pint fresh blueberries
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maple syrup, to serve
Steps
1
Separate the eggs. Place the egg whites in a grease-free bowl and the yolks in a large mixing bowl.
2
Sift the flour and baking powder over the egg yolks, add the milk and beat with a whisk until you get a smooth batter. Whisk in the sugar.
3
Beat the egg whites until stiff, about 5 min. Fold the egg whites gently into the batter.
4
Melt 1 tbsp butter in a large skillet and ladle in 3 3-inch diameter pancakes. Top each pancake with a few fresh blueberries.
5
Cook over medium heat 2-3 min. Flip and continue cooking an additional 2-3 min. Repeat with remaining batter (you should get 16 pancakes). Serve with butter and syrup.
