Ingredients
- 1 cup flour
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- pinch of salt
- 2 tablespoons melted butter, more for the skillet
- 1 egg, separated
- 1 cup of buttermilk
- blueberries
- maple syrup
Instructions
- In a medium bowl, combine all dry ingredients (flour, baking soda, baking powder, sugar, and salt).
- In another medium bowl, whisk the egg white until stiff and fold in the butter milk.
- In a small bow, melt 2 tablespoons of the butter and whisk together with the egg yolk.
- Fold the butter and egg yolk mix in to the butter milk and egg white mix
- Pour the wet ingredients over the dry ingredients and mix just until combined. Do not over-mix!
- Put a large tablespoon of the batter into the well-buttered skillet. Put a small handful of blueberries on top and press them into the batter. Bake both sides until golden brown.
- Serve with banana and blueberries (or whatever fruits you have handy), a good amount of whipped cream, and plenty maple syrup.
Notes
A cast iron skillet works well. And so does carbon steel. Warm it up in advance and make sure it has the right temperature. I use it to melt the butter for the recipe as I prepare the ingredients.
The stiffer the egg white, the fluffier the pancakes!
Do not over-mix the batter!
Start baking immediately after combining all the ingredients. The batter loses volume over time and the pancakes become a bit denser.
We eat the pancakes as they come out of the pan. That’s when they taste the best. This is a “working breakfast”.
If the blueberries are too cold, the batter surrounding them takes longer to bake through. Make sure the blueberries have at least room temperature. I rinse mine with warm water.
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