Blueberry share pancake

Perfect for sharing, this oven-baked, no-fuss fluffy pancake is served straight from the pan and makes the most of seasonal berries. It is a simple, easy way to make pancakes.

Ingredients

• 300g self-raising (rising) flour
• 55g soft brown sugar
• ½ teaspoon bicarbonate of soda (baking soda)
• ¼ teaspoon salt
• 2 eggs, separated
• 375ml milk
• 25g unsalted butter
• 200g fresh blueberries
• pure maple syrup, to serve
• salted butter, to serve

Method

1. Combine the self-raising flour, brown sugar, bicarbonate of soda and salt in a large jar. Close the jar and shake to combine.
2. Preheat the oven to 180°C (360°F).
3. In a clean bowl, whisk the egg whites until they form soft peaks and are light and fluffy.
4. Add the yolks and milk to the jar with the dry ingredients. Close the jar tightly and shake well until the mixture is a smooth batter.
5. Gently fold the batter into the whisked egg whites until just combined, being careful not to deflate the mixture.
6. Preheat a large ovenproof non-stick frying pan over low–medium heat and melt the unsalted butter. Pour the pancake batter into the pan, spreading it out slightly to form a large pancake. Sprinkle the blueberries evenly on the top. Cook the pancake covered with a lid until bubbles form on the surface and the edges begin to set, around 3–4 minutes, then place it in the oven for 10–15 minutes to finish cooking all the way through.
7. Serve the pancake warm with a drizzle of maple syrup and a knob of salted butter.

Recipe is an extract from my book, The Weekly Grocery Shop.