American Style Breakfast Pancakes

• 115g/4oz self-raising flour
• half a tsp baking flour
• 2 large eggs, separated 
• 125ml/5fl oz milk
• pinch salt
• 400g/14oz fresh blueberries
• vegetable oil, for brushing

Sieve the flour and baking powder into a bowl and make a well in the middle.

Place the yolks and the milk into the well in the flour mixture and whisk to create a smooth batter. The batter should be the consistency of double cream. Add a little milk if necessary, although you ma not need it all.

Whisk the egg whites in a clean bowl with a pinch of salt, until still peaks form when the whisk is removed.

Fold the egg whites into the batter.

Heat a heavy, non-stick pan over a medium heat and brush it with some vegetable oil.

Pour two tablespoons of the batter into the pan, smoothing it out into a circle. Cook for one minute,or until bubbles start to form on the surface, then add a handful of blueberries and cook for another minute. Turn the pancake and cook the other side for one minute, or until golden-brown. Remove from the pan and serve in a warm plate.

Repeat with the remaining batter and berries and serve immediately.