Pancakes with blueberries and maple syrup

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Total Time:
17min
Prep:
15min
Cook:
2min
Serves:
4
Difficulty:
Moderate

Fresh hot pancakes are a treat. Try a little maple syrup and some fresh blueberries for a healthy and delicious option.

Ingredients
  • 125 g White Self Raising Flour
  • 1/2 teaspoons, level Ground Cinnamon
  • 2 teaspoons Granulated sugar
  • 1 medium, raw Egg, whole, raw, separated
  • 1 pinch Salt
  • 150 ml Skimmed Milk
  • 10 spray(s) Calorie controlled cooking spray
  • 4 tablespoons, level Golden Syrup, Maple Syrup
  • 150 g Blueberries
  • 1 teaspoons, level 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 all together to a smooth batter. Wash the whisk (or use another) and beat the egg white in another bowl with a pinch of salt until 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.

Notes
If you prefer, you could serve them dusted with a light sprinkling of sweetener.

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