4-ingredient blueberry pancakes
- 2 Egg beaten
- 240 g wholemeal plain flour
- 2 cup Reduced-fat milk
- 200 g blueberries
- Butter for cooking
- Beat the eggs and flour together in a large bowl with an electric hand mixer. Gradually add the milk, whisking until incorporated.
- Heat a non-stick pan on medium heat. Add ladlefuls of batter to the pan and dot each pancake with blueberries. Cook for 2 minutes until bubbles appear, flip and cook for 2 minutes. Repeat with the rest of the batter and blueberries