Blueberry & Maple Syrup Pancakes

Blueberry and maple syrup pancakes




Servings: 4



Ingredients
125 g self raising flour
1/2 teaspoon cinnamon, ground
2 teaspoon white sugar
1 large egg(s), separated
1 pinch salt
150 ml skimmed milk
10 spray low-fat cooking spray
4 tablespoon Tate & Lyle Maple Syrup
150 g blueberries
1 teaspoon icing sugar, for dusting
2 bananas sliced
8 large strawberries, quartered


Recipe
• Mix together in a large bowl the flour, cinnamon and sugar. Make a well in the centre of
the bowl.
• Add the egg yolk and milk, and using a whisk, mix all together to a smooth batter. Wash
the whisk (or use another) and beat the egg white in another bowl with a pinch of salt
until forming white floppy peaks.
• Using a large metal spoon, fold the egg whites into the flour mixture.
• Heat a large non-stick frying pan until you can feel a good heat rising. Spray quickly and
evenly with the low fat cooking spray.
• Immediately spoon in half the batter as 4 small pancakes. When bubbles appear on the
top of the foam, flip over using a flat palette knife and cook 1-2 minutes. Remove to a
warmed plate. Make 4 more pancakes with the remaining mixture. Serve 2 pancakes per
head with a spoon of maple syrup per serving and the blueberries, strawberries and
bananas on top.