Blueberry Pancakes

INGREDIENTS

2 eggs
2 tbsp caster sugar
3 tbsp plain flour
3/4 cup milk
1/3 cup blueberries
Pinch cinnamon
Pinch freshly grated nutmeg

METHOD

• Beat all ingredients together really well, adding enough milk to have the mix come to a nice coating consistency (it should slide slowly off the back of a spoon evenly).
• Allow the mix to sit for at least half an hour or overnight. This rests the gluten in the flour and makes sure your pancakes won’t end up tasting ‘rubbery’.
• Melt a dab of butter in a fry pan, pour in 1/2 cup of batter, swirling the pan around to spread the mix out evenly.
• Once the batter starts to bubble, flip the pancake with a spatula and cook another minute on the other side. Repeat until all the mixture is cooked.
• Drizzle over maple syrup and enjoy.

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