| 1. |
Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. |
| 2. |
Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture. Gently stir in the blueberries. |
| 3. |
Heat a large, greased frying pan. Drop spoonfuls of the pancake mixture into the hot pan and cook until sides are crisp and golden. |
| 4. |
Turn over and cook further until golden. Transfer to a clean tea towel to keep warm. |
| 5. |
Cook the remaining batter in the same way. |
| 6. |
Serve the warm pancakes topped with syrup if desired. |
