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Step 1: Mix the flour with the milk. Stir in the egg, apple and cheddar cheese with the cinnamon. Don’t mix it too well – it’s best if you leave it slightly clumpy. Turn the frying pan on low and melt a spoonful of butter to grease the pan.
Step 2: When the pan is warm, pour small, round circles of batter into the pan. Once it is in the pan, place some blueberries and raspberries on the pancake batter. Feel free to get creative and make a face or other shapes.
Step 3: As soon as you start to see the pancake batter bubbling, flip the pancakes over. Leave them to for a minute, and then flip them again. Repeat until you see a nice golden-brown colour on each side.
Make sure you add a little more butter each time you start new pancakes.
Step 1: Meanwhile, in a small pot, tip in the rest of the blueberries and raspberries and cook on a low to medium heat.
Step 2: Add the honey and let it boil slowly until your pancakes are ready. Add a touch of water to keep the fruit moist while cooking.
Step 3: Microwave a cup of maple syrup for 30 seconds. Serve the pancakes with the blueberry/raspberry sauce on top, and drizzled with real maple syrup.
A balanced diet helps keep your eyes healthy – read more about eating for good eye health.
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