It's been another one of those breakfast-for-dinner kind of weeks at the casa. I've been wanting to make pancakes for a while, but hadn't gotten around to it. I came across this recipe for the perfect blueberry pancakes and realized I had picked up a quart at the store over the weekend.....it was destiny.
I'm also loving how it stays light so late now. Finally, natural light pictures!
The big difference about this blueberry pancake recipe compared to all others, is that you separate the eggs and whip the whites until they are foamy. I found that to be a very interesting technique. First, mix together your dry ingredients, then start on the eggs.
Foamy egg whites in one measuring cup...
In another measuring cup, I mixed together the milk, egg yolk, vanilla, and lemon zest.
Then I coated my blueberries with some flour...
I combined my egg mixtures, then added it to the dry.
I rarely wash my griddle. I just treat is like a cast iron skillet and apply more butter or oil :)
In no time, I had fluffy, delicious blueberry pancakes. I topped them with butter and fresh berries to start, then added my maple syrup.
I'll take this for dinner anytime!
Focus on the bite...
Or the pancake stack?
Either way, you'll love these. Enjoy!
Adapted From Food and Whine
1 1/3 cups all-purpose flour
3 tsp. baking powder
1 tsp lemon zest
1/2 tsp. salt
1/3 cup sugar
1 cup milk (or buttermilk is great too, if you have it)
3 Tbsp. melted butter or vegetable oil
1/4 tsp. vanilla
1 cup fresh blueberries (dustd with 1 tbs flour)
In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg whites until foamy. In another bowl, combine yolks with milk, butter, vanilla, and lemon zest and combine thoroughly.
Make a well in the dry ingredients and slowly add the egg-milk mixture. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance. Stir in blueberries.
Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh blueberries, if more are needed. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.
Serve with butter, maple syrup and a dusting of icing sugar.