Pancakes with blueberries and maple syrup
9
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
Fresh hot pancakes are a treat. Try a little maple syrup and some fresh blueberries for a healthy and delicious option.
Ingredients
White Self Raising Flour
125 g
Ground Cinnamon
½ teaspoon(s), level
Granulated sugar
2 teaspoon(s)
Egg, whole, raw
1 medium, raw
Salt
1 pinch
Skimmed Milk
150 ml
Calorie controlled cooking spray
10 spray(s)
Golden Syrup
4 tablespoon(s), level
Blueberries
150 g
Icing Sugar
1 teaspoon(s), level
Instructions
1
Mix together in a large bowl the flour, cinnamon and sugar. Make a well in the centre of the bowl.
2
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.
3
Using a large metal spoon, fold the egg whites into the flour mixture.
4
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.
5
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.
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