Thursday, March 13, 2014

The BEST, Fluffy Blueberry Pancakes

We love pancakes and these are delicious!
You can make them with blueberries or 
even sliced bananas with toasted pecans.
Start by sifting the dry ingredients together
in a large bowl.
  Separate the eggs.
 Whisk the egg yolks with milk, melted butter
 and vanilla.
 Combine with the dry ingredients
 just barely with a whisk. Do not over-mix.
 Beat the egg whites until stiff and add half of
them to the batter.
 Fold in gently with the whisk.
Add the remaining egg whites and fold in
with a rubber spatula. There will still be streaks
of beaten egg whites. That's good.
 Grease a preheated griddle and use 1/4C
scoop per pancake.
 Sprinkle on the blueberries. Do not add the
blueberries to the batter. They will turn
the batter blue or grey.
 Cook until bubbles appear on top and peek on the
underside to see if it's golden brown.
Flip and cook the second side another 1 minute or
until golden brown.
 Serve on warm plates with butter and maple syrup
Light and fluffy!
This recipe is adapted from this cookbook.
  Clinton St. Baking Company is a restaurant in
New York City and it's famous for
 great breakfasts and blueberry pancakes.
Now you don't have to wait in line!
This recipe makes a lot! I froze the rest on a 
cookie sheet until firm and then stacked them
 in an empty plastic bread bag in my freezer. 
Just heat them in the microwave whenever
 you want a good 

Fluffy Blueberry Pancakes
2 C flour
2 t baking powder
1/4 C sugar
1/2 t salt
3 eggs, separated
1-1/2 C whole milk
6 T butter, melted
1/2 t vanilla extract
fresh blueberries
#1. In a large bowl sift the dry ingredients:
flour, BP, sugar, and salt.
#2. In another bowl, whisk the 3 egg yolks, 
milk, melted butter and vanilla.
#3. In another bowl beat the 3 egg whites
until medium peaks form. 
Using the whisk, gently fold in  half of
 the beaten egg whites. Add the remaining 
egg whites and fold in using  a rubber spatula
just until barely combined. Preheat a grill
to 350º-375º. Grease with a little butter. Drop
1/4 C batter on griddle. Add about 1 T 
blueberries on top. When bubbles start to 
form on top, lift the edge with a spatula
to check the underside and see if it's golden
 brown. If ready, flip and cook until golden on
the other side. Serve on heated plates.
Top with a pat of soft butter and sprinkle 
with powdered sugar. Pass the maple syrup.
Makes 22-24 pancakes.


  1. This is a keeper, Rita. They look so good. I love blueberries, and happen to have some in my freezer. Yum. xo