We adore breakfast in the Bliss house. Pancakes, waffles, scones, quick breads, eggs, cereal, the whole nine. I’ve slowly been working towards our staple recipes – the tried and true classics that get requested over and over again. When I met Carver it was like a clock started ticking, I realized there was so much I needed to learn about myself, in the kitchen and beyond before we could ever have children. I mean I didn’t have our favorite birthday cake recipe then (luckily I do now), nor pancakes… None of the classics. I know what my mom made for me and in some instances what Carver’s mom made for him but I felt like we needed our own favorites or classics. Spoiler alert: that’s what this whole blog is about…. it’s my way of working through kinks and dud recipes to find the ones I will make, without a recipe, on a Sunday morning years from now. It’s creating and carrying on family recipes.
Now about these pancakes… I first saw them made on Throwdown with Bobby Flay and knew it was the real deal recipe. They take some time what with the egg separating, egg white whipping, etc but they are well worth the effort.
Ultimate Blueberry Pancakes, adapted from Clinton Street Baking Co
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 1/2 cups milk
- 6 tablespoons unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
- 1 teaspoon vanilla extract
- 2 cups blueberries
- Optional: confectioners’ sugar or cinnamon sugar for dusting or Maple Butter (combo of maple syrup and melted butter
- Measure and sift all the dry ingredients into a large mixing bowl. In another bowl, whisk together the yolks, milk, (6 tablespoons) melted butter, and vanilla until combined. Set aside the egg whites.
- Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter. Resist the urge to over-mix!
- Whip the egg whites in a medium mixing bowl until they reach medium peaks. You can either whip them by hand with a whisk, or put them in the bowl of an electric mixer to whip.
- Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated. (Here is a refresher on folding in egg whites.)
- Heat a griddle to 350 to 375°F. Grease the hot griddle with the remaining butter. Drop approximately 4 tablespoons of pancake batter on the griddle and cook to set. Add 1 1/2 tablespoons blueberries or before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
- When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.