Yesterday was yet another fun day at the CSA. My set items included a pint of freshly picked blueberries and spring onions. In addition I chose broccoli, garlic scapes, green beans, and tomatoes. This morning I used the first of my fresh produce - the blueberries - for my breakfast. I knew I wanted pancakes, the question was what variation to make. My original inclination was to make a kind of blueberry crisp pancake inspired by some awesome apple crisp pancakes I had a few months back at a whole in the wall brunch place. Of course, I didn’t have the ingredients on hand to make my recipe so I went back to the drawing board and developed a recipe I could make and with only ingredients I had on hand. The resulting recipe was for Featherlight Blueberry Pancakes that are as fluffy and airy as they sound. Most of the ingredients are your pancake batter standards: eggs, milk, flour, leaveners, etc. The point of difference in this recipe is that you separate your eggs and whip the whites to fold in at the end. This gives these pancakes their distinct feathery texture. I also use some plain yogurt which adds a subtly pleasant tang and some moisture. I also borrow a technique from Smitten Kitchen to leave my blueberries to the end and dot them into the pancake once poured out onto the griddle, which ensures that each pancake gets an equally generous punctuation of blueberries. Yum. I enjoyed these with a drizzle of maple syrup and they were heavenly for breakfast. I love them piping hot when the blueberries burst their molten juices into your mouth and contrast delightfully with the softeness of the pancake itself. They definitely beat the pancakes made from Fast Shake Pancake Mix we often had on camping trips as a kid. Did anyone else have these as a kid or was it just me?
Yields about 16 4 1/2 inch pancakes
-2 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 tablespoon sugar
-1/2 teaspoon salt
-1 cup plain yogurt
-1 ¼ cups milk
-2 eggs, separated
-¼ cup butter or margarine, melted
-1 cup blueberries, fresh or frozen and thawed
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Sift together flour, baking powder, soda, sugar, and salt. Combine yogurt, milk, and egg yolks. Stir in butter. Pour liquids into flour mixture, mixing just until dampened. In a separate bowl, beat egg whites until stiff and fold into batter carefully until just combined.
Pour 1/4 cup batter onto the greased griddle or frying pan for each pancake. Arrange a handful of blueberries over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.