Blueberry Pancake
Do you want to eat the fluffiest pancakes ever? Then you must try this recipe of Blueberry pancakes. They are light, easy to prepare and will simply melt in your mouth.
Servings: 6
Ingredients
- 1 ½ cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs (separated)
- 2 cups Buttermilk - store bought or homemade (to make homemade buttermilk, refer to the blog above)
- ¼ cup Granulated sugar
- ¼ cup Unsalted Butter (melted)
- 1 ½ cups Blueberries
Instructions
- In a large bowl, whisk together 1 ½ cup All Purpose Flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ¼ cup sugar and keep it aside.
- In a small bowl, toss 1 & ½ cups of blueberries with a couple tablespoons of the flour mixture and set that aside. This step will ensure that the blueberries are evenly distributed in the batter at later stage.
- In a large measuring cup or small bowl, whisk together 2 cups of buttermilk, 2 egg yolks and ¼ cup of melted unsalted butter and set that aside as well.
- In another bowl, whisk the 2 egg whites with the help of a electric hand mixture until they develop stiff peaks.
- Now pour the buttermilk mixture into the flour mixture and whisk until everything is well combined. Then fold in the egg whites and blueberry mixture and mix everything in gently in order to prevent the egg whites from deflating.
- Preheat a medium sized non-stick pan over medium heat and brush it with some melted butter or spray with a non- stick cooking spray.
- With the help of a 1/3 cup measuring cup, ladle out the batter and spread it onto the pan. The pancakes will need about 2 to 3 minutes on each side to cook. When you see little bubbles forming around the edges, flip the pancake and cook it for another 2 minutes or so until both sides are golden brown and the pancakes are fully cooked through.
- Serve with some Canadian maple syrup for a delectable breakfast!