The girls wanted pancakes for breakfast this morning. I knew I had a pint of blueberries in the fridge I needed to use up, so I decided to make some blueberry compote and put some blueberries in half the pancakes for Becca and me. Lizzie and Katie wanted plain pancakes.
I wanted to try a new pancake recipe, so I found this recipe from How to Cook Everything by Mark Bittman. He has a bunch of pancake and waffle recipes and a long list of variations and mix-ins. Next time I am going to try the chocolate chip pancakes.
Light and Fluffy Blueberry Pancakes- “Here the egg whites are whipped into a foam and folded into the batter, creating a cross between pancake and souffle.” In other words, HEAVEN!
1 cup milk
4 eggs, separated
1 cup all-purpose flour
Dash of salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
Butter or neutral oil like grapeseed or corn, as needed
Heat a griddle or large skillet over medium heat while you make the batter- I used my large cast iron skillet.
Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer until fairly stiff but not dry. I used my mixer- much easier than doing it by hand.
Combine the dry ingredients and the milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Pour about 1 teaspoon of the butter or oil on the griddle or in the skillet, when the butter melts or the oil is hot, add the batter by the heaping teaspoon, making sure to include some of the egg whites in each spoonful. After it had a few bubbles, I added in a few blueberries in each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook the other side a couple more minutes. Serve or hold on an oven proof plate in a 200 degree oven for up to 15 minutes.
1 pint of blueberries (I saved a couple of handfuls of blueberries for the pancakes)
3 tablespoons water
1/4 cup sugar
Juice of one lemon (lime or orange would work here also)
Combine 1/2 of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm over your pancakes. It keeps well in the fridge for a week or so, maybe longer, but Becca loves it so much that it does not last too long.