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Yield: Varies depending on pancake size.
INGREDIENTS:
2 each Eggs, large
1 c. Blueberries, fresh
1 c. Milk, whole
1 1/2 oz. Unsalted butter, melted
1 1/2 c. All Purpose Flour, sifted
2 1/4 tsp. Baking powder, sifted
1/2 tsp. Salt
1 tsp. Vanilla Extract
PROCEDURE:
1. Preheat a griddle over medium heat (if using an electric griddle, set heat to medium, spray with pan coating if griddle is not Teflon coated)
2. Separate yolks and egg whites into 2 separate bowls.
3. Beat egg whites until stiff peaks form; set aside
4. Beat egg yolks in a medium bowl until mixed
5. Add milk, vanilla extract and butter to egg yolk mixture
6. Place sifted flour, sifted baking powder and salt into a clean, large bowl
7. Mix egg yolk mixture into flour mixture and incorporate until batter mixture is smooth
8. Fold in stiff egg whites into batter mixture (try not to overmix the egg whites into the batter)
9. To test heat of the griddle, place a few drops of water on surface. If water sizzles, the griddle is ready for pancake batter.
10. Pour batter onto griddle to desired pancake size
11. Drop fresh blueberries into batter on griddle allowing for more/less blueberries pending personal preference (you can fold blueberries into the batter before pouring it but it will not guarantee blueberries in every pancake)
12. Cook for 1 1/2 to 2 minutes per side (cooking time will vary depending on the size of pancake desired)
Recipe courtesy of Chef Jeremy Coco
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