Fluffy Blueberry Pancakes
Makes 8 Pancakes
Happy Quarantine day 11! In 3 more days I get to use the kitchen!!! AND I CAN MAKE PUZZLES ON DECENT SURFACES....God I sound sad. We are quarantining in the back of the house (which luckily has a kitchenette) to protect my mum as we travelled from overseas.
I managed to make pancakes in a pot, whisk the egg whites by hand, and used the crappiest, old frying pan. But it all turned out delicious which MEANS it's possible. Every day it gets a little tougher to think of what to make to eat. This morning I made cheesy baked beans, sautéed mushrooms and onions, and scrambled eggs. But I am scraping around the fridge for anything I can find.
These aren't the quickest of pancakes...but what else are you gonna do today? I'm counting my lucky stars everyday that I get to shelter in place with a working kitchen (ish). If you are as lucky as I am, try utilise the time to make things you wouldn't normally have time for.
Crack your eggs on the table, not the side of a bowl, you're less likely to get shell in your eggs this way
CHEAT BUTTERMILK: 1 cup of whole milk to 1 tablespoon of lemon juice. Leave for 10 minutes before using.
You can use chocolate chips in the batter, or top with any toppings you like! Try some caramelised bananas (omg). These pancakes are also delicious without anything in them.
2 eggs (yolk and white separated)
4 tablespoons of butter, melted
1 cup of buttermilk*
140 grams of all-purpose flour
1/2 teaspoon salt
2 teaspoons of baking powder
1/2 teaspoon of baking soda
5 tablespoons of sugar
1 cup of blueberries
3 tablespoons of butter for frying
*I used cheat buttermilk, see my PRO TIPS for how to make it
Whisk your egg whites until stiff peaks form. Set aside.
Mix your milk, butter, and egg yolks together.
In a large bowl, mix your flour, sugar, baking soda, baking powder, and salt together.
Fold your liquid mixture into your dry ingredients. Then take thirds of your egg whites and gently fold them into your mixture - making sure to leave some of the egg white showing.
Heat up a non-stick frying pan on a medium-high heat. Add half a tablespoon of your frying butter to the pan for every round of pancakes you make.
Ladle 2 tablespoons of pancake batter onto your frying pan once the butter is melted and hot. Repeat this as many times as your frying pan can hold, leaving at least 2cm between each pancake. Fry on each side for 3-4 minutes or until golden on each side and fluffy in the middle.
Serve hot with butter, maple syrup, compote, jam, cream WHATEVER YOU WANT!