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Blueberry Flapjacks- ANNETTE SYM

Serving size: Serves 6
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Dessert

INGREDIENTS

Batter:
1 x 425g can blueberries
1 cup self-raising flour
2 egg whites
½ cup sugar
½ cup skim milk
½ teaspoon vanilla essence
3/4 teaspoon bi-carb soda
cooking spray

Sauce:
saved juice from canned blueberries
1 level tablespoon corn flour
METHOD

Drain blueberries, save juice from can to make sauce.

In a medium size mixing bowl beat egg whites and sugar for a minute. Add essence and milk and mix. Sift flour and bi-carb into mixture in one go, DO NOT BEAT but gently fold flour through until just combined (over beating bruises the flour and will make the flapjacks tough). Fold blueberries through the dough gently.

Coat a non-stick frypan with cooking spray and pour a little less than half a cup (100mls) of mixture into pan, spread dough to make a round shape. Cook 1- 2 minutes or until browned, turn and cook another minute or so until cooked. Repeat until all mixture has been used.

In a small saucepan combine the saved juice and corn flour, stirring continuously. When boiled pour sauce over each flapjack.

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Tip: Try "lamb & potato" or "Low GI"
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