Description
The best blueberry pancakes are light and fluffy, loaded with sweet blueberries. The secret to making these pancakes is in using the best ingredients and taking time to beat those fluffy egg whites.
Ingredients
- 1 pint Blueberries
- 2 cups Flour
- 2 cups Milk
- 2 Eggs, Separated
- 4 Tablespoons Cooking Oil
- 1 teaspoon Vanilla
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Honey
Preparation
Wash blueberries in a strainer, pour onto a kitchen towel to dry. Set aside. Preheat griddle to 325ºF or heat skillet pan on medium heat.
In a large mixing bowl, place flour, milk, beaten egg yolks, oil, vanilla, baking powder, salt and honey. Mix with a spatula. Using a hand mixer, beat until fully combined.
Beat egg whites in a clean glass or metal bowl with the whisk attachment. When egg whites are stiff and no longer drooping but stand at attention, they are ready.
Fold the blueberries into the batter, then fold in the egg whites.
When griddle is at the proper temperature, scoop out 1/4 cup of batter onto the griddle. Wait 1–2 minutes before flipping, or when the wet raw side of the pancake is bubbly. Cook the other side 1–2 minutes.
