Blueberry Pancakes

Quantity Ingredients  
110g (3.9oz)
cake flour

1 tsp
baking powder
1 tsp
baking soda
egg whites
egg yolks
1/2 cup

1/2 cup

2 tbsp

1/2 tsp

1 tbsp
vegetable oil or melted butter 

1 cup
fresh blueberries, washed

powdered sugar


  1. Sift in the flour, baking powder and baking soda in a bowl.
  2. In a separate bowl, whip the egg whites until stiff peaks form. 
  3. In another bowl, mix the egg yolks, milk, yogurt, sugar, salt and vegetable oil and mix well. Add the flour mixture and mix until combined, then fold in the egg whites. 
  4. Pour the batter onto a hot, slightly greased griddle or pan. Bury a few blueberries in each pancake. When small bubbles appear on the uncooked surface and the edges are getting a little dry, flip the pancakes and cook until golden.
  5. Using tea strainer, sift the powdered sugar on to pancakes, and serve with more blueberries and maple syrup. 

Serves 2