Pancakes have been my newly found favorite especially the one with blueberries. So when I saw this recipe of strawberry pancakes at ChefInYou I had to try it out. I did make a few modifications and used frozen blueberries instead of strawberries and they tasted awesome. Taking pictures in the morning with hungry kids was chaotic but it was totally worth it. The pancakes turned out fluffy, light and the maple syrup added a touch of sweetness. This recipe uses only egg whites cutting down on fat.
1.5 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 egg whites
2 tablespoon butter melted
1 cup milk
2 tablespoon honey
1.5 cups blue berries (fresh/frozen)
Maple syrup (optional)
This recipe yields about 10 pancakes.
First get the dry ingredients and mix them together
Time for wet ingredients. Mix them together.
Now gently fold the wet ingredients into the dry ingredients.
Next whip the egg whites. I used a hand mixer for this. If you do not have one just use a fork to whip it. Then add the blueberries. Mix gently.
Grease a griddle with butter or oil. Pour 1/4 cup of batter onto griddle. Look for those bubbles which appear on top of the pancakes. It is now time to flip them over. Once flipped give it a minute or so and remove it from the griddle.
Pancakes ready for a hearty morning breakfast. We had it with maple syrup. Any toppings such as bananas, strawberries etc goes well. Hungry kids were finally happy.
1. I cannot stress enough on the fact that the batter has to be mixed gently at all stages.
2. Blueberries freeze well. Stock up on them when on sale. Wash, pat dry and arrange on a plate and turn it to freezer. After an hour remove and put them in ziploc bags and return to freezer.