This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.
Separate the yolks from the whites of the eggs and hold on to both parts.
Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.
Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.
Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.
Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.
Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!