2 cups white self-raising flour

1 cup wholemeal self-raising flour

1 teaspoon backing powder

3 eggs separated

3/4 castor sugar

1 cup milk

3cups fat-free milk

150 grams butter melted.

blueberries rinsed and halved

Whisk egg whites until frothy and ‘peaky’. Mix melted butter, egg yolks and milk. Sift flours, sugar and backing soda together, form a well in the centre and pour in liquids. Combine until a smooth and rich mixture, add blueberries and then fold in egg whites. Leave to stand for 30-60 minutes in the fridge covered. Heat the pan well but not too hot, butter to grease should sizzle and melt but not burn or turn too golden brown. Pour in a good sized portion (less than a full cup) and let settle. Once bubbles appear, flip the pancake and heat until both sides are golden. These can stack and heat through in a warm over, but best served immediately.  (left overs can even be toasted in a toaster!) Best served hot with maple syrup, but also great with sliced banana and yoghurt.