For the pancakes

  • 1 egg yolk
  • 1 tsp granulated sugar
  • 1 tsp flavourless oil
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 3 tbsp plain flour
  • Pinch of salt
  • 1/3 tsp baking powder
  • 2 egg whites
  • 2 tbsp caster sugar


  • 200g blueberries
  • 1 tbsp sugar
  • squeeze of lemon juice
  • glug of maple syrup


  1. 1

    Whisk together the yolk and the gran sugar until pale in colour

  2. 2

    Add the oil and gradually add the milk, then the vanilla, salt, baking powder and flour and mix well – creating your batter

  3. 3

    Separately whisk together the egg whites using a hand mixer, until the mixture becomes firm, add half the caster sugar while whisking then add the rest the mixture should become shiny, now whisk on a higher setting until stiff peaks form in the mixture

  4. 4

    The 2 mixtures are ready to be combined, gently fold the meringue mixture into the batter mixture a bit at a time using a spatula until its all combined

  5. 5

    Grease some crumpet rings and heat a frying pan with a little oil - we used rings that were 3.5cm deep

  6. 6

    Spoon about 3 tbsps of the mixture into the rings – and cover for a minute

  7. 7

    Once you can see the pancake has cooked a little underneath – test it by trying to move it a little in the pan, then carefully turn it over – a spatula underneath and quickly flipping it should do the trick – cover the pan for another minute or so

  8. 8

    Using a sharp knife score round the edge of the ring, to loosen the cooked pancake and once looks cooked on both ends edge away the ring – leave in the pan a minute or 2 more to give the middle a chance to cook through 

  9. 9

    For the blueberry compote, add blueberries to a pan, with a tablespoon of sugar and squeeze of lemon

  10. 10

    Serve in a stack with toppings of your choice, we made the blueberry compote with splash of syrup – enjoy!

Nutritional Details

Each serving provides
  • Energy 875kj 209kcal 10%
  • Fat 4.9g 7%
  • Saturates 0.8g 4%
  • Sugars 19.0g 21%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

34.0g carbohydrate 1.6g fibre 5.8g protein

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