2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter.
Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites.
Makes 12 pancakes.
Cast iron skillet, big plastic flipper, meduim red mixing bowl, small red mixing bowl, bowl, measuring cups, and a whisk.
PERFECT texture, good post run food, AWESOME taste!!
Only 2 things with these pancakes, which can easily be fixed. The first thing is when I followed the recipe, the batter was WAYYY to watery. Second thing is im still using thoes oversized frozen excuses for blueberries.
Use about 1/8 cup more flour to fix the watery problem. USE WILD ORGANIC BLUEBERRIES! Unless you like thoes fake store versions...if thats how you roll then go for it. These were just called blueberry pancakes, but after cooking them, they turned green and kind of looked like little plops that fell from the sky. :P
BEST PANCAKES MADE TO DATE!!!! Try them. They want you to eat them.