Wednesday, January 9, 2013

Blueberry Pancakes

Apparently there are some tricks to making award-winning pancakes.  The first is keeping the griddle on medium/medium-low, which is annoying in that it takes longer, but pancakes will be cooked more evenly throughout.  Also, to get a really great fluffier texture, save the whites of the eggs for last - whip them up into peaks and then fold them into the batter at the very end.  And lastly, if adding fruit or blueberries, no need to mix them into the batter - just drop them onto the pancakes as they cook, which will result in more even distribution and less messiness in the finished product.

This recipe makes about a dozen or so pancakes.

- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- a little less than 1/2 tsp salt
- 3 tbsp sugar

- 2 egg yolks (reserve egg whites to whip and fold in later)
- 3 c. buttermilk (without buttermilk on hand, you can easily "make" buttermilk by filling a measuring cup with 1 tbsp white vinegar and then adding regular milk until it reaches the 1c line.)
- 4 tbsp melted butter

Combine dry ingredients and wet until just lumpy (don't overmix), and fold in egg whites

Drop onto greased griddle (recommend using a small amount of butter as grease), drop blueberries (or strawberries were great too) onto pancakes as they cook, flip after a few minutes once golden on bottom (and bubbles appear).

To keep warm while cooking them, keep finished pancakes on heat-proof plate in oven at 175 degrees.

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