Mama loves blue.........
blue canning jars.........
blue fuzzy robes.........
a blue egg in a nest.....
So, for Mother's Day I made mama blueberry pancakes!
What makes these pancakes special is the fact that even though they are whole
wheat, they are not heavy, they are super light and fluffy. I
used fresh blueberries from Rutiz Farms to make them extra amazing.
This recipe is from the Clinton St. Baking Company cookbook and
I hope you love it as much as mama does!
Light N Fluffy Whole Wheat Pancakes
1 7/8 cup whole wheat pastry flour
2 Tablespoons cornstarch
2 teaspoons baking powder
1/2 tsp salt
1/2 cup sugar
6 Tablespoons melted unsalted butter
6 extra large eggs, separated (the whites at room temp)
1/2 tsp vanilla
1 1/2 cups whole milk
2 cups blueberries (optional)
Sift together the flour, cornstarch, baking powder, sugar and salt into a large mixing bowl.
Whisk together the egg yolks, milk, melted butter and vanilla in a medium bowl.
Whisk the wet mixture and the dry mixture together until incorporated but still lumpy.
In an electric mixer, whisk the egg whites until medium peaks.
Slowly fold the whites into the lumpy batter.
In a skillet over medium high heat, spray with nonstick oil, and scoop between 1/3 and 1/2 cup of batter into the pan. If you would like blueberries or other fillings, put them in at this point. Traditionally pancakes are ready to flip over when you see a lot of bubbles on the top, but with this batter it doesn’t make itself as apparent. Look at the rim of the pancake on the uncooked side. When it begins to have a matte finish, the pancake is ready to flip.
Serve with maple syrup and butter, and ENJOY!!!