Fluffy Illinois Blueberry Pancakes
Fluffy Illinois Blueberry Pancakes
Whipping the egg whites guarantees these amazing pancakes won't fall flat!
TYPE | BREAKFAST & BRUNCH |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 10 MIN |
COOK TIME | 15 MIN |
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners' sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk plus 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh Wisconsin blueberries
Directions
- Whisk egg whites and sugar to make meringue and carefully fold in dry ingredients followed by the blueberries.
- Place a griddle pan over medium heat. Pour pancake batter into small circles and, cook for about 4 minutes.
- Flip, cooking an additional 2 minutes on the other side. Serve with maple syrup or powdered sugar!
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