You will need:

Ingredients:

• 50g (2oz) fine cornmeal
• 50g (2oz) tapioca flour
• ½ teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 200g (7oz) low fat natural yogurt
• 2 eggs
• 150g (5oz) blueberries
• 1-2 tablespoons sunflower oil for frying

1

Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries.

2

Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.

3

Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.

4

Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.