Some things are just made to go together: strawberries and chocolate; a needle and thread; Starsky and Hutch; fish and chips; a lazy Sunday and blueberry pancakes.
So sayeth me.
What about you? Do you fancy some?
Makes around 8 medium-ish pancakes
3 large eggs, separated
115g gluten free plain flour
1 heaped teaspoon baking powder
A good pinch of salt
Maple syrup and a dot of butter to serve
If you’re going to need to cook in batches (which is very likely) put the oven on now, at a reasonable temperature, so that you can pop cooked pancakes in there to keep warm while you finish frying their kin.
Place the flour and baking powder into a bowl then beat in egg yolks and milk, creating a smooth batter. Start with the yolks, then add the milk a bit at a time, beating after each addition.
Whisk the whites with the salt until they form stiff peaks.
Add egg whites to flour and yolk batter.
Using a large metal spoon, cut and fold in the whites until just combined – go gently, taking care to keep in as much of the air as possible.
Heat a heavy based pan or griddle on a medium to high heat. Lightly brush surface with a thin coating of butter or oil then pour on batter – make your pancakes as big or as small as you like.
You may need to control the run with a spatula but after a few moments they’ll start to firm up and hold their own shape.
Sprinkle with a few blueberries and continue to cook until the bottom is golden brown.
Turn pancakes over (blueberry side down) and continue to cook until that side is also golden brown. You may need to press them down gently with your spatula to get even colouring.
Work quickly through cooking your batches as the mixture rapidly deflates and becomes overly runny (still nice when cooked though).Serve immediately, stacked high, with a little button of melting butter and a good dousing of maple syrup (far more than it would appear in the pictures!)