BLUEBERRY PANCAKES

Fluffy breakfast pancakes with blueberry and basil. Stack them as high as you dare!

INGREDIENTS

◦ 180 ml milk 

◦ 2 tbsp Yarty Blueberry & Basil 

◦ 2 tbsp melted butter 

◦ 1 egg (yoke and white separated) 

◦ 130g flour 

◦ 1 tsp baking powder 

◦ ½ tsp baking soda 

◦ ½ tsp salt

DIRECTIONS 

1. Combine milk with the Blueberry and Basil. Let stand for 5 minutes to thicken.

2. In a separate bowl, mix together flour, baking powder, baking soda, and salt.

3. Add the egg yoke and butter to the milk and vinegar then whisk. Pour the wet mixture into the flour ingredients and mix until smooth.

4. Take the egg whites and whip them up with a mixer until they form stiff peaks. Then carefully fold the clouds of white into the batter.

5. Heat a large non-stick pan over medium-low heat (if it's an older pan you might want to coat it with a little butter) and drop spoonful of batter. Then if you are using them drop a few fresh blueberries onto each pancake. Cook until dark golden brown on the surface... then flip with a spatula, and cook until golden on the other side.

TO SERVE

Drizzle some Blueberry & Basil over the top, perhaps add Maple syrup for a different flavour note or load with even more fresh blueberries.