RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 cup plain flour
• 1 tablespoons baking powder
• 1 cup milk
• 3 eggs
• 2 tablespoons maple syrup
• 2 punnets of blueberries

To Serve:

• Vanilla Icecream
• Extra maple syrup
• Extra blueberries

METHOD :

• Mix flour, baking powder and milk, just until it comes together. Add in maple syrup and stir through.
• Separate the whites and yolks of the eggs, putting the whites into a bowl and the yolks straight into the mixture. Mix the yolks into the batter.
• With a clean whisk, whisk the egg whites until they are fluffy and form stiff peaks.
• Scoop egg whites into batter and fold in gently.
• Heat a pan on stove and add a knob of butter to melt and coat pan. Add 3-4 tablespoons of pancake mixture into pan.
• When bubbles start to form on top of pancake mixture, take a small handful of blueberries and sprinkle over the top of mixture.
• Allow to cook for 30 seconds to a minute, and flip pancake over to cook the other side. Take pancake out and set aside.
• Repeat with the remaining batter and blueberries, cleaning the pan and adding fresh butter as needed.
• Serve with fresh blueberries, vanilla icecream and extra maple syrup.

Our friends at Wine Selectors recommend pairing this dish with a Moscato.