I always forget about Pancake day. It’s one of those occasions that just sneaks up on me but it’s always greeted with a smile. Who doesn’t love flipping them in the pan and diving in to a pile of comfort on your plate?
I love the sticky sweetness of the blueberries but you can easily swap them for raisins, banana or chocolate drops if you prefer. Yummy!
115g Self raising flour
A handful of blueberries
Start by separating your eggs between two bowls. Whites in one, yolks in another. With the whites, add a pinch of salt and whisk until they form peaks. In the other bowl add the flour and milk to the yolks and stir until smooth. Fold the whites in to the batter.
Heat your biggest non-stick frying pan on a low heat. I like to brush my pan with some melted butter, then plop a tablespoon of batter in. Drop a couple of blueberries in and flip the pancake when the base is golden. Once the second side is golden, you’re ready to serve.
Drizzle with maple syrup, add a dab of butter or sprinkle with icing sugar, any way is good! The only question left is, breakfast or dessert?
If you’re looking for more recipes for Pancake Day have a look on my Pinterest board. I’ll be sharing my favourite savoury pancake filling at some point over the next two weeks!
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