Fluffy Blueberry Pancakes

Serves 4

INGREDIENTS

150g/1 cup plain flour

1 tsp baking powder

1 tsp baking soda

2 tbsp caster sugar

175ml milk

1 tbsp lemon juice or white wine vinegar

2 tbsps butter melted and an extra tbsp butter to cook the pancakes

1 egg, seperated

250g/1½ cups fresh blueberries

METHOD

1. Place the flour, baking powder, soda, pinch of salt into a mixing bowl and stir.

2. Stir the milk and lemon juice in a bowl or jug and leave this for 10 minutes so it will turn into buttermilk. Add 1 tbsp of the melted butter and the egg yolk and whisk together.

3. Pour the wet ingredients into the flour and fold together using a wooden spoon or spatula. Now stir in the reserved egg white and fresh blueberries. Don't whisk this as you will knock the fluffiness out of your pancakes!

4. Place a frying pan over a low/medium head and melt a tbsp of butter. Then spoon the batter into the frying pan, making the pancakes as big or small as you want.

5. Cook for 2 minutes and then turn and cook for 1 minute.

Serve with lots of maple syrup and your choice of toppings.