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Blueberry Filled Pancakes




Source of Recipe


elinorw at Mimi's


List of Ingredients






1 3/4 c all-purpose flour
3/4 t baking soda
1 t baking powder
1 1/2 T granulated sugar
1/2 t salt
3 eggs, separated
1 3/4 c buttermilk
4 T unsalted butter, melted
1 pint fresh blueberries
Confectioners' sugar for dusting
Maple syrup for serving



Recipe





In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 t butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 T batter into each well and cook until the bottoms are golden brown and crispy, 3 - 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 T batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioners' sugar and serve warm with mple syrup. Makes about 40.

You can do this with raspberries, too.