My Lime Green Kitchen

By adding beaten egg whites, these pancakes are thick and fluffy.  Adding the blueberries to the pancakes, rather than mixing them into the batter causes them to stay whole and burst with flavor when cutting into the pancakes.

Ingredients:

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs, separated
1-1/2 tablespoon butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
3/4 cup blueberries

Directions:

Melt butter.  Set aside.

Stir flour, baking powder and salt together in mixing bowl.

Whisk milk and egg yolks together.

With mixer, beat egg whites til soft peaks form.  Beat in sugar.

Stir milk/egg yolk mixture into flour mixture.

Stir in melted butter.

Stir in egg white/sugar mixture.

Stir in the vanilla.

Butter a warm pan.  Spoon batter onto pan to form pancakes.  Drop a few blueberries onto each pancake.

When bubbles form at the top, flip it and cook the other side.
Serve with warm maple syrup.

Comments are closed.