One of the positive things about spending more time at home has been the opportunity to enjoy leisurely mornings.  No more rushing out the door with untied shoes and a bag of cereal to munch on in the car.  Probably the best change to our morning routine has been the reintroduction of a hot breakfast and time to actually enjoy it.  Which brings me to the best blueberry pancake recipe ever! No kidding!

I Found This Recipe In One Of My Favorite Cookbooks

I discovered this recipe years ago when I purchased one of my top favorite cookbooks – The Cake Bible by Rose Levy Beranbaum (this is a culinary bestseller now in its 54th printing and deserves a blog post all its own that I will tackle down the road).  I didn’t expect to find a recipe for blueberry pancakes when I thumbed through the pages, looking for advice on how to bake a cake that didn’t collapse in the middle!  But there it was and after I read Rose’s introduction to the recipe, I knew I had to try it.

What I Love About These Pancakes

These are the lightest, fluffiest pancakes ever and you get plump, juicy blueberries in every bite because the blueberries are evenly distributed throughout while the pancakes are still cooking on the griddle.

The other secrets of these delicious pancakes are the gentle folding of whipped egg whites into the batter that give the pancakes their lightness, plus the buttermilk that gives them a slightly tangy taste. And I advise you to ALWAYS serve the pancakes with butter and real maple syrup!

Here Is The Recipe In All Its Glory

Ingredients:

1 ¾ cups unsifted cake flour

4 teaspoons baking powder

½ teaspoon salt

4 large eggs, separated yolks and whites – room temperature

2 liquid cups buttermilk

½ teaspoon cream of tartar

4 tablespoons unsalted butter, melted and cooled

2 cups blueberries, fresh or frozen and unthawed

Directions:

Preheat a griddle or frying pan.

In a large bowl whisk the flour, baking powder, and salt until blended.

In a small bowl beat the yolks and buttermilk to blend slightly.

In a mixing bowl beat the egg whites until foamy.  Add the cream of tartar and beat until stiff peaks form when the beater is raised slowly.

Add the yolk mixture to the flour mixture and mix lightly with a fork until the flour is moistened.  Stir in the butter.  The batter should be lumpy as over mixing will produce tough pancakes.  Add the whites and fold in with a slotted skimmer or rubber spatula.

The griddle or frying pan should be hot enough to sizzle a drop of water.  Lightly butter it and pour on the batter in 4-inch rounds.  Quickly drop 6 berries onto each pancake (or as many as you like).  Check if they are done by lifting a corner of each pancake with a metal spatula.  When golden brown, turn over and cook 30 seconds on the other side.

Remove the pancakes and keep warm in a low oven while cooking the remaining batter.

Makes about 22 pancakes.

Do you have a favorite pancake recipe you are willing to share? I’d love to give some of them a try with a shout out to our readers.

One of the positive things about spending more time at home has been the opportunity to enjoy leisurely mornings.  No more rushing out the door with untied shoes and a bag of cereal to munch on in the car.  Probably the best change to our morning routine has been the reintroduction of a hot breakfast and time to actually enjoy it.  Which brings me to the best blueberry pancake recipe ever! No kidding!

I discovered this recipe years ago when I purchased one of my top favorite cookbooks – The Cake Bible by Rose Levy Beranbaum (this is a culinary bestseller now in its 54th printing and deserves a blog post all its own that I will tackle down the road).  I didn’t expect to find a recipe for blueberry pancakes when I thumbed through the pages, looking for advice on how to bake a cake that didn’t collapse in the middle!  But there it was and after I read Rose’s introduction to the recipe, I knew I had to try it.

These are the lightest, fluffiest pancakes ever and you get plump, juicy blueberries in every bite because the blueberries are evenly distributed throughout while the pancakes are still cooking on the griddle.

The other secrets of these delicious pancakes are the gentle folding of whipped egg whites into the batter that give the pancakes their lightness, plus the buttermilk that gives them a slightly tangy taste. And I advise you to ALWAYS serve the pancakes with butter and real maple syrup!

Ingredients:

1 ¾ cups unsifted cake flour

4 teaspoons baking powder

½ teaspoon salt

4 large eggs, separated yolks and whites – room temperature

2 liquid cups buttermilk

½ teaspoon cream of tartar

4 tablespoons unsalted butter, melted and cooled

2 cups blueberries, fresh or frozen and unthawed

Directions:

Preheat a griddle or frying pan.

In a large bowl whisk the flour, baking powder, and salt until blended.

In a small bowl beat the yolks and buttermilk to blend slightly.

In a mixing bowl beat the egg whites until foamy.  Add the cream of tartar and beat until stiff peaks form when the beater is raised slowly.

Add the yolk mixture to the flour mixture and mix lightly with a fork until the flour is moistened.  Stir in the butter.  The batter should be lumpy as over mixing will produce tough pancakes.  Add the whites and fold in with a slotted skimmer or rubber spatula.

The griddle or frying pan should be hot enough to sizzle a drop of water.  Lightly butter it and pour on the batter in 4-inch rounds.  Quickly drop 6 berries onto each pancake (or as many as you like).  Check if they are done by lifting a corner of each pancake with a metal spatula.  When golden brown, turn over and cook 30 seconds on the other side.

Remove the pancakes and keep warm in a low oven while cooking the remaining batter.

Makes about 22 pancakes.

Do you have a favorite pancake recipe you are willing to share? I’d love to give some of them a try with a shout out to our readers.

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