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Blueberry and Maple Pancakes
298
calories
Calories
20 min.
Preparation
ready in 50 min.
Ready in
easy
Difficulty

Blueberry and Maple Pancakes

Ingredients

for
4
servings
For the pancake batter
1.333 cups
2 ½ teaspoons
1 pinch
2
1.333 cups
2 tablespoons
clear honey
butter (for frying)
1.333 cups
In addition
1.
Separate the eggs and beat the egg whites until stiff. Put the rest of the ingredients, apart from the blueberries, into a mixing bowl and beat with an electric mixer to produce a smooth batter. Let rest for 30 minutes. Wash and drain the blueberries and fold into the pancake batter with the beaten egg whites.
2.
To make the pancakes, heat a little butter in a skillet, add a spoonful of pancake batter and spread out to a circle approximately 12 cm/4-5 inches in diameter. Fry for 2 – 3 minutes on one side, then turn and cook the other side. Take out of the pan and keep warm. Continue making pancakes in this way until all the batter is used up.
3.
Pile the pancakes on plates, drizzle with maple syrup and serve.