Pancakes with blueberries

 
photography by: Louis Hiemstra

It's hard to believe that these soft, spongy pancakes are only moderately sinful.

Serves: 4
Preparation: 10 minutes
Baking: 15 minutes

½ cup plain flour
½ cup oat flour/whole wheat flour
2 tsp. baking powder
½ tsp. bicarbonate of soda
Pinch of salt
2 Tbsp. brown sugar
Juice and zest of 1 small orange
1 cup low fat or fat free milk
1 tsp vanilla extract
1 egg, whisked

1 Tbsp. of cooking oil

To serve
Blue berries
Pure maple syrup or berry sauce (optional)

Sift the dry ingredients together.
Combine the orange juice and zest, milk, vanilla extract and egg.
Stir the mixture into the flour mixture to form a smooth batter.
Heat the oil in a non-stick frying pan over a medium-high heat.
Pour about a ¼ cup of the batter into the pan to form one pancake. Cook until bubbles form on the surface, turn over and cook for 1-2 minutes or until golden.
Serve sprinkled with maple syrup, berry sauce and fresh berries.

Notes:
Put the cooked pancakes on a plate, cover with foil and keep warm on a low heat in the oven while you cook the rest of the batter.

5 a Day:
Boost your fruit intake by serving pancakes with fresh seasonal fruit.

Variations:
Blueberry pancakes:
Stir in ½ cup of blueberries into the batter

Banana pancakes:
Add a small mashed bananas and add 1 tsp. cinnamon spice to the butter for a delicious alternative. Serve drizzled with a little honey or maple syrup and sliced fresh fruit.