1 CU milk (buttermilk or whole milk)
1 TBL lemon juice
1 tsp vanilla
–
Frozen blueberries
You can also use strawberries, mangos, bananas, etc.
–
1 CU flour (unbleached all purpose)
1/2 CU whole wheat flour OR 1/4 CU mesquite meal
1/2 tsp baking soda
2 tsp baking powder
2 tbl sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
–
2 eggs (yolks separated)
3 TBL very soft butter (but not melted)
Instructions
1. Mix milk and lemon juice, set aside to thicken.
2. Rinse berries under cold water, set aside on paper towel to drain.
3. Mix dry ingredients
4. Cut beaten egg yolk & butter into milk mixture – Keep egg white aside
5. Combine wet and dry ingredients (not egg whites)
– – Beat no more than 10 times or you will activate the gluten
6. Heat griddle to med
7. As griddle heats up beat egg whites until they come to a soft peak
8. Fold whites into the rest of the batter
9. Gently fold fruit into the batter
10. Oil griddle lightly, then pour one “sacrificial” pancake
11. Pour pancakes to serve (See note on Special Steps)
12. Flip when bubbles break.
If you are cooking lots of pancakes, put finished pancakes on the cooking rack at 200° for up to 20 minutes.
Special Steps
If you use a small omelet pan to cook the FIRST side of the pancake, and then flip it into a second larger pan to finish cooking, each pancake will be exactly the same size.
Variations
1. Microwave frozen berries as a topping instead of syrup
2. For thinner pancakes add an extra 1/4 cup of milk
3. For pancakes with a sharper taste, use plain yogurt instead of milk, increase amount by 1/4 or 1/2 cup, depending on amount mixed
4. For more than 2 people, 4 pancakes each, just double or triple the recipe.
5. This recipe shows the use of blueberries. For regular pancakes, just eliminate steps 2 and 9.
6. Make extras to freeze. Pop into toaster for a quick breakfast
7. To make them fluffier, separate your egg yolk and whites.
Use yolks at Step 4, and gently fold in (add) whites (beaten to peaks) just after Step 5.
Notes Do not over-mix, or you will activate the gluten & make your pancakes tough. Lumps & streaks of flour are OK. It’s not necessary to have it completely smooth. Don’t mix your berries into the batter until the very last thing, they may discolor your batter.
