Blueberry and Raspberry Pancakes
Amount of servings
15 min / 15 min
Preparation / Cooking time
How to cook
You will need two mixing bowls. First, crack the eggs and separate the whites from the yolks into each bowl.
Add a pinch of salt to the egg whites and whisk them until they are light and fluffy and they form stiff peaks when you remove the whisk.
In the other bowl, sieve the flour and baking powder and add the milk and oil and mix it all together to form a thick batter.
Add the whisked egg whites to the batter, folding the mixture together. It is now ready to cook.
Heat a non-stick pan over a low-to-medium heat with a little oil. When the oil is hot, ladle a nice dollop of the mixture into the pan. Let the mixture cook for a couple of minutes until your pancake starts looking firm. Flip it over with a spatula and let the other side cook for about a minute.
Serve with fresh raspberries and blueberries.