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Wild Blueberry Pancakes

Let’s face it: Blueberry pancakes are usually the result of a very poor blueberry-picking expedition. I would imagine that my mother was bored to tears every time I left the house with a bucket, promising enough berries for several pies and returning with what made a couple of skimpy pancakes. She often tried to pass the meager harvest off as a topping for cereal or ice cream, but I usually insisted on pancakes. These are exceptionally light, due to the beaten egg whites.

NotesThe unbleached flour in this recipe adds a slightly toasty, rich flavor. Since unbleached flour usually absorbs more liquid, if you make these with bleached flour, add about a tablespoon more flour to the recipe.

Serves8 (makes about 40 pancakes)

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCooking for a date, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer, griddle

Mealbreakfast, brunch

Taste and Texturefruity, light, sweet

Type of Dishpancakes

Ingredients

  • 4 large eggs
  • 2 cups milk
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup wild maine blueberries, rinsed
  • Unsalted butter
  • Maple syrup, preferably from Maine or Vermont, slightly warmed

Instructions

  1. Separate the eggs, placing the yolks in one medium bowl and the whites in another bowl. Whisk the egg yolks with the milk and melted butter. Using an electric mixer, beat the egg whites to soft peaks.

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the egg/milk mixture. Whisk together gently just until blended. Don’t worry if a few lumps remain; they will work themselves out. Fold in the egg whites and gently stir in the blueberries.

  3. Preheat a lightly greased griddle or heavy skillet over medium heat. Ladle out the batter to form 3-inch pancakes. Cook until bubbles appear on the top, 1 to 2 minutes, then flip and cook until golden brown on the bottom, about 1 minute.

  4. Serve with butter and warm maple syrup.

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