Fluffy Berry Pancakes |
In the summer we make these with whatever berries are in season. Raspberries are really tasty but only if they are fresh. Because there are egg whites in this recipe be careful giving them to little ones who have not yet had the whites of an egg.
Ingredients
- 1 1/4 cups milk
- 2 tablespoons vegetable oil
- 1 egg yolk
- 1 cup flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup blueberries
- 1 egg white
Directions
In a large bowl mix milk, oil and egg yolk together. In a medium bowl mix together dry ingredients (flour, baking powder, sugar and salt) and add to wet ingredients in large bowl. Mix together until the dry ingredients are just wet. Mix in the blueberries.
Beat the egg white until it forms stiff, white peaks. Fold the egg white into the mixture. Do not over mix, some of the egg white should be visible in batter.
Heat frying pan or griddle until the point where a few drops of water put on pan immediately sizzle off. Pour pancakes by the 1/4 cup on to heated griddle or frying pan. Flip pancakes when bubbles appear around the edge of the pancake.
Serve with maple or blueberry syrup.
