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
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
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.