Michael Weldon


2 – 4 people


  • 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



  • 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.

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