INGREDIENTS

• 2 cups self-raising flour

• 1 1/2 tsp baking powder

• Pinch salt

• 1 1/4 cups full cream milk

• 3 free-range eggs, separated 

• 1 tbsp vanilla extract

• 2 tbsp melted butter or cream

• Butter from frying
  

BLUEBERRY SAUCE

• 125g blueberries, fresh or frozen

• 2 oranges, juice and zest

• 1-2 tsp caster sugar 

METHOD

Sift flour, baking powder and salt into a bowl. Measure milk into a mixing jug. Add egg yolks and vanilla. Whisk until well combined.

Make a well in the centre of the flour. Add milk mixture. Using a spatula, gently fold together until just combined. The batter will appear quite stiff. Add cream or melted butter and fold together. Set aside to rest for 10 minutes.

Meanwhile, place egg whites into a clean dry bowl. Whisk until white and fluffy with soft peaks. Carefully fold egg whites into rested pancake batter until just combined.

Place a frypan over low-medium heat. Once pan is hot, add a knob of butter. Using a measuring cup or ladle, place a large dollop of pancake batter into the centre of the pan. Cook until pancake has risen and air bubbles begin to pop evenly over the surface. (Note: be patient as this may take a little while, but is important to ensure they are light and fluffy. Increasing the temperature will only burn the pancake).

Flip and cook on the other side for 1 minute or until lightly golden. Remove from pan and repeat with remaining batter. 

To make the blueberry sauce, place all ingredients into a small saucepan over medium-high heat. Bring to a simmer. Continue to cook for 4-5 minutes or until sauce has reduced slightly and blueberries have broken down.

Serve pancakes warm with a generous drizzle of warm blueberry sauce. Enjoy!