Pancakes With Pears And Blueberry Sauce - cooking recipe

Ingredients

150 g self-raising flour
1 teaspoon salt
50 g caster sugar
1 pinch cinnamon
2 teaspoons baking powder
2 egg whites
300 ml milk
1 pear (ripe, peeled and cut into small dice)
butter (for frying)
For the sauce
300 g blueberries
100 ml pear juice (or apple)
2 tablespoons caster sugar

Preparation

Heat the pear juice, blueberries and sugar in a pot and simmer for 10 minutes, until the blueberries are soft and have given off some colour. Whizz in a blender and keep warm.
For the pancakes, combine the flour, salt, sugar, baking powder and cinnamon in a bowl and work with a fork to remover any lumps. Beat the egg whites with the milk and slowly incorporate the flour mix. Make sure you achieve a smooth batter.
Heat some butter in a frying pan (10 cm diameter) and ladle in some batter - depending on how thick you like your pancakes. (For this recipe and the yield of 10 pancakes, I made them to American-style thickness). Sprinkle some pear over.
Leave to cook over medium heat until little crates appear all over the pancake - a sign that the baking powder is making the batter rise and the bottom should be cooked enough for you to flip the pancake over.
Carefully turn the pancake and cook on the other side until golden brown.
Serve, still warm,.