While scrolling through Instagram the other day, I came across a great picture of some Banana Walnut Pancakes from Clinton St. Baking Company. The pancakes I saw in the picture looked absolutely delicious, and I’m not even a fan of bananas! Ever since I came across that picture, I felt I needed to revisit my own pancake recipe. I knew my recipe was good, but I wanted to make it GREAT!
Those Banana Walnut Pancakes looked so light and fluffy and that’s what I was after. Light and fluffy was the texture I wanted my pancakes to have. After a bit of research, I discovered that the way I could achieve light and fluffy was egg whites. I already knew that folding egg whites into cake batter could make a cake lighter and fluffier, so all I had to do was apply that technique to my pancakes.
The pancakes I made after recreating my recipe were AMAZING! They were moist, they were sweet, and most importantly that had that light and fluffy texture I was looking for. I also made home-made cinnamon infused maple butter to pour over the pancakes. The maple butter, really took this classic breakfast dish to the next level.
Fluffy Blueberry Pancakes
Makes about 12 pancakes
Ingredients 1 cup flour 1 cup cake flour 1/2 cup sugar 1/2 tsp salt 2 1/2 tsp baking powder 3 eggs separated 1/2 cup milk 1 cup buttermilk 2 tsp vanilla 1/2 tsp nutmeg 1/2 tsp cinnamon 6 tbsp butter melted 1 cup fresh blueberries
Measure and sift the flours, sugar, baking powder, salt cinnamon and nutmeg.
In another bowl, whisk together the egg yolks, milk, buttermilk, melted butter, and vanilla until well combined. Whisk the wet mixture into the dry mixture. The batter should look a bit lumpy.Do not over mix the batter. Over mixing will result in chewier less fluffy pancake.
Whip the egg whites in another bowl until they reach medium peaks. They can be whipped by hand or in a electric mixer. Try not to over mix the egg whites.
Gently fold the egg whites into the batter with a rubber spatula. Do half of the egg whites at a time. The batter should stay lumpy and have large parts of egg whites that aren’t fully mixed.
Heat an electric griddle or a large flat frying pan to 350 degrees. Grease the hot griddle with butter. Warm until the butter foams but doesn’t brown. Drop about 1/4 cup of pancake batter onto the griddle. (I like to use an ice cream scoop. I use a 2oz scoop. For each pancake I use a scoop and a half. Please find the link under the post for where you can get a 2oz ice cream scoop) Cook the pancakes until bubbles begin to form on the top of the pancake. Place about 6 to 8 blueberries on the pancakes. When the bubbles on the pancakes begin to burst, and the edges look set the pancakes are ready to be flipped.
Remove the pancakes with a spatula when they are golden brown on both sides. Repeat step 5 with the remaining pancake batter. Pancakes are best served with Cinnamon Maple Butter.
Cinnamon Maple Butter
Ingredients 1 cup of real maple syrup 1 stick of butter cut into cubes 2 cinnamon sticks
Heat the maple syrup in a small sauce pan over medium heat with two cinnamon sticks. Do not boil the syrup
Whisk cold butter into the warm maple syrup until the sauce is smooth and the butter is fully incorporated.