Blueberry-Filled Pancakes
These fluffy blueberry-filled pancakes are a delightful treat for breakfast or brunch. The batter is light and airy, thanks to the whipped egg whites folded into the mixture. Juicy blueberries burst with flavor in every bite. A sprinkle of confectioners' sugar adds a touch of sweetness, and a drizzle of maple syrup brings it all together. Enjoy a stack of these pancakes for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 pint fresh blueberries
- Confectioners' sugar for dusting
- Maple syrup for serving
Instructions
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
- In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.
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