THE BLUEBERRY PANCAKES OF YOUR DREAM #DESSERT #BREAKFAST
Thick, cushy, and simply overflowing with new blueberries! Companions, these are the blueberry hotcakes you had always wanted.
I'm anticipating this Summer! I'm so energized for apathetic days perusing in the recreation center, heaps of market crisp produce, and ahem – my BIRTHDAY! That's right. Just multi month away at this point. So absolutely… that young lady. I'm now arranging a cake week. Truly. An entire seven day stretch of cakes!!! However – more than anything – I'm energized for Summer breakfast! What's more, to me, Summer breakfast implies blueberry flapjacks. Hot mornings… new blueberries… sweet, rich, ultra-feathery flapjacks. Not an awful combo, isn't that so?
As you've presumably seen at this point, I marked these hotcakes the ones you had always wanted. A striking articulation… yet I'm remaining by it! These hotcakes are extremely the best. I tried them truly multiple times. You know, just no doubt.
Ingredients :
- *Makes about 14 pancakes
- 3 large eggs, separated
- 1 cup full-fat sour cream
- 3 tablespoons whole milk
- 3 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2/3 cups + 2 tablespoons all-purpose flour
- 1 1/2 cups fresh blueberries
- 4 tablespoons butter, for the pan
- Maple syrup, for serving
Instructions :
- In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
- In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
- Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.
For more detail : http://bit.ly/2OUtsdJ
