Ingredients:
1 cup fresh blueberries
1 medium oranges
1 tablespoon light brown sugar
1 teaspoon cornflour
1 tablespoon water
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 cup porridge oats
1 tablespoon caster sugar
2 large eggs
3/4 cup skim milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
Directions:
Put the blueberries in a sieve and rinse under cold water. Grate the zest from the orange into a small saucepan; squeeze the juice and add the sugar. Bring to a boil and boil for 1 minute. Add blueberries, bring back to the boil and then turn down the heat. In a medium bowl blend together the water and corn flour and add to the blueberry mixture. Stir over medium heat until the syrup thickens and the blueberries release some juice and begin to soften. Remove from the heat and set aside.
for the pancakes, put the flour, baking powder, oats and sugar into a large bowl. Separate the eggs, putting the yolks into a measuring jug and the whites into a bowl. Add the milk and vanilla to the yolks and then whisk into the dry ingredients. Beat the egg whites until stiff and then fold into the batter carefully.
Brush a heated skillet with the melted butter and drop 2 or 3 TBS of the batter into the pan, leaving space in between, as the pancakes will spread. Cook for about 2 minutes, then turn over and cook 2 minutes longer until golden. Repeat with the remaining batter, brushing the pan each time with the melted butter, to make 8 pancakes altogether.
Serve topped with the blueberry sauce.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.