With Simon Holst
If you're not in a rush what better way to start the day than with a pile of freshly made blueberry pancakes...
For 12 pancakes (3-4 servings):
1 cup reduced fat milk
1 large egg
2 tablespoons canola oil
1 1/2 cups self-raising flour
1/4 cup sugar
pinch of salt
1 cup fresh or frozen blueberries
low fat table spread
fresh fruit salad and/or sliced banana
grilled low fat or chicken bacon
Place the milk, egg and oil in a medium sized bowl (or large jug) and whisk until smooth. Sprinkle in the flour, sugar and salt and mix gently until smooth. Add the blueberries and stir gently.
Heat a large non-stick pan over a medium heat. When the pan has heated, spray it lightly with non-stick spray. Carefully pour 2-3/4 cup 'lots' of the mixture into the pan and cook until the bubbles form and burst on the upper side of the pancake, then carefully turn and cook until the second side is golden brown.
Stack the cooked pancakes on plates in a warm oven (place about a teaspoon of table spread between each pancake as you stack them if you like). Repeat the cooking process until the mixture is all used, adjusting the heat of the pan as required.
Serve drizzled with maple syrup and with a fresh fruit salad and/or bacon on the side.
(TX: 4 September 2011)