Pancake is a beautiful way to greet the lazy weekend mornings. I mean, who in the right mind would stop at a fluffy blueberry buttermilk pancake, topped with melted butter and a good squeeze of maple syrup? This upgraded version has all the oomph factors that Easy Pancake lacks, and it's even better when it's paired with Best Scrambled Eggs!
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Difficulty: Easy
Makes 6 regular-sized pancakes
Ingredients
1 1/2 cups of all purpose flour, sifted
2 tsp of baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, separated
2 cups buttermilk (read notes below for substitute)
1/4 cup caster sugar
1/4 cup unsalted butter, melted
1 1/2 cups blueberries
maple syrup, butter and,
additional blueberries for garnishing
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Steps
1. In a large bowl, whisk together the sifted flour, salt, baking powder, baking soda and sugar, set aside.
2. In a small bowl, toss the blueberries with a couple tablespoons of the flour mixture and set that aside.
3. In a small bowl, whisk together the buttermilk, egg yolks and melted butter and set that aside as well.
4. In another bowl, whisk the egg whites until stiff peak forms.
5. Pour the buttermilk mixture into the flour mixture and whisk until everything is combined well
6. Fold in the egg whites and blueberry mixture and mix everything in gently and slowly, in order to prevent the egg whites from deflating.
7. Preheat a large pan over medium heat and brush it with some melted butter.
8. Using a 1/3 cup measuring cup, ladle out the batter and spread it out on the pan.
9. The pancakes will need about 2 to 3 minutes on one side or until they start to form little bubbles around the edges, flip them and cook them for another minute or so or until both sides are golden brown and the pancakes are fully cooked through.
10. Wipe pan with kitchen towel, scraping away any leftovers and repeat.
Notes
1. Buttermilk substitute (makes 1 cup): Combine 1 tbp of lemon juice with 1 cup of milk (at room temperature). Set aside for 15 minutes before using.
View Original Recipe here.