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.