Recipe

Blueberry Pancakes, SummerStyle

JESSIE and I’ve been planning a brunch getaway for a while, and somehow have been continually forced to postpone the adventure.  Either I’m not in town, or she has play rehearsal; one of the dogs she’s dogsitting gets sick, or I’m double booked.  Sigh.  Anyways, we finally made a plan for today and, in honor of Jessie making it all the way out to Philly and devoting a whole morning to brunch and me, I made the executive decision to pick up blueberries at one of yesterday’s farmers’ markets.

We wanted a quick, satisfying, fruity recipe that would both fill us and give us leave to reminisce and invent.  Pancakes, that great childhood equalizer, seemed the prime choice.  I like my pancakes fluffy, D likes hers soaked in maple syrup, and Jessie enjoys hers pungent with the aromas of fresh berries.  The obvious choice was blueberry pancakes, with a summer fluffiness.  And the best option for that, of course, is beaten egg whites.

And so, without further ado, here it is: our summer-style pancakes, fresh from the farmstand and soaked in thick, ropy maple syrup.  Divine!

Blueberry Pancakes, Summer Style

  • 2 eggs, separated
  • 1 1/2 cups flour
  • 2 1/4 tsp baking powder
  • 3 tbsp sugar
  • 3/4 tsp salt
  • 1 cup milk
  • 3 tbsp butter, melted
  • 1 cup blueberries

In a small bowl, beat egg whites until stiff; set aside.  In another bowl, beat egg yolks, then mix in milk and butter.

In  medium-sized bowl, sift together flour, baking powder, sugar and salt.  Add in the egg mixture; mix until smooth.  (Whisks are particularly useful in taking care of the odd lump or two.)  Stir in blueberries.  Fold in egg whites.

Bake on a hot greased griddle.  Serve with maple syrup, warm laughter, and bright slabs of sunlight.

-bisoux

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