Blueberry yoghurt pancakes
These pancakes are fancier than your average. Rich and light at the same time, the blueberries add a bright flavour with some creamy yoghurt and margarine for a breakfast or brunch you'll return to time and time again.
- 240g flour
- 1 and a half tsp sugar
- A dash of baking powder
- 1 tsp baking soda
- 3 egg yolks, beaten
- 3 egg whites, beaten stiff
- 3 tbsp margarine, melted
- 530 ml plain yogurt
- 1 pack blueberries
Sift the dry ingredients into a bowl.
Mix together the egg yolks and yoghurt until well blended. Add it to the dry ingredients.
Add the melted margarine and lightly mix it all together.
Add the blueberries to the mixture and give it a good stir.
Fold in egg whites using a spatula to work in a figure 8 motion getting underneath the batter and then coming back up to incorporate air into the mix.
Heat a frying pan on a medium-heat and cook the pancakes until golden on both sides.
Serve up with your favourite toppings; we like maple syrup or cream!