A great weekend breakfast, these light and fluffy pancakes are more filling than you'd believe.
- 6 eggs
- 250 mL milk
- 150 g sugar
- 1 teaspoon vanilla essence
- 350 g plain flour
- 2 tablespoons baking powder
- 1 teaspoon yoghurt
- 1 cup fresh or frozen blueberries, crushed
- maple syrup
Separate eggs. Whisk together milk, sugar, vanilla and egg yolks, then add flour and baking powder. Mix untill smooth.
Whisk egg whites until stiff peaks form. Fold one-third of egg white mixture and the yoghurt into batter with a wooden spoon until well combined, then gently fold through the rest of the egg whites. Add crushed blueberries.
Heat a non-stick frying pan over low to medium heat. Brush the pan with a little butter and cook the pancakes one at a time.
For each pancake, ladle 1/4 cup of batter into the pan and cook for about 2 minutes, or until bubbles appear on the surface. Turn the pancake over and cook for another minute. Transfer to a plate and keep warm while cooking the rest of the pancakes (or just eat them straight away!).
Serve the pancakes in stacks with plenty of maple syrup.