Recipe of the week: blueberry, oat and pecan pancakes
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Light, fluffy and oozing with all of the goodness of blueberries, these pancakes make a perfect breakfast treat.
They are quick to make and the oats and pecans help sustain you through a busy morning.
Ingredients
For the blueberry sauce
200g blueberries
25g caster sugar
For the pancakes
2 free range eggs, separated
50g self-raising flour
50g rolled oats
150ml semi-skimmed milk
25g caster sugar
100g blueberries
25g pecans, roughly chopped
1tbsp sunflower oil
Method
1. First, make the blueberry sauce by placing the blueberries in a saucepan with the sugar and 2 tbsp water, gently heat until softened and syrupy but still holding their shape, keep warm.
2. Whisk the egg whites in a clean bowl until stiff. In another bowl beat the egg yolks, flour, oats, milk and sugar together until smooth.
3. Fold in the blueberries and pecans, followed by the whisked egg white.
Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter in to make small pancakes, cook for a few minutes each side until golden, keep warm while cooking the remaining batter.
4. Serve the pancakes piled up with the blueberry sauce poured over.
Recipe courtesy of berryworld.com. For more recipes visit the website.
