Preparation time: 15 – 20 mins
Makes 8 – 10 pancakes
- 2½ cups plain flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup sugar
- 2 free range eggs
- 1 cup vegetarian sour cream of crème fraiche
- ¾ cup of milk
- 55g (2 oz) unsalted butter, melted
- ½ cup blueberries (frozen of fresh)
- Maple Syrup
- Natural Yoghurt
- Lemon Wedges
Sift the flour and baking powder into a large bowl; add the sugar and salt and stir to combine.
Separate the eggs.
Add the sour cream or crème fraiche, milk and cooled butter to the egg yolks in a separate bowl. Beat until combined and add to the flour mixture.
Mix the egg and flour mixture into a smooth batter.
Wisk the egg whites to soft peaks and fold gently through the batter, followed by the blueberries, be careful not to overwork the mixture.
Cook large spoonfuls of batter in a buttered pan on low heat, turning when bubbles begin to appear on the surface, 1-2 minutes. When golden on both sides remove from heat and keep warm in a low oven while cooking the remainder.
Serve pancakes layered with thick natural yoghurt, drizzled with maple syrup and wedges of lemon on the side.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email