I’m normally a fan of healthy breakfasts — y’know, oatmeal, whole-grain low-fat muffins, or multi-grain pancakes or waffles. Every once in a while though, an indulgence is so much fun.
The first time these pancakes got busted out was a couple of weeks ago when a new bunch of people was assigned to me. I thought a good icebreaker would be a big breakfast feed, so everyone signed up to bring an ingredient. I nominated a couple of trusty helpers and we went down to the kitchens to cook this meal for thirty people.
These pancakes were certainly yummy, but I had a sneaking suspicion I wasn’t doing the recipe justice. See, the recipe has you fold in beaten-into-peaks egg whites and I could tell that by the time the batter met the griddle — hours after everything had been mixed together — the volume was definitely lower. I was pretty sure these pancakes could be even lighter and fluffier.
This morning, I tested that theory. The result has me pretty well convinced I’ll never order pancakes in a restaurant again. Why would I, when I could make these at home??? They’re so sinfully delicious, so light and fluffy. And the aroma as the batter is mixed is indescribable.
The next time you feel like treating yourself — or someone you love — make up a batch of these. I know I’ll be making these for my favorite person when he comes to visit in ten days! (squeeeeeeeeeeee!)
Blueberry buttermilk pancakes
From The Joy of Cooking (1997 edition)
Makes 12 pancakes
1 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
4 tablespoons (1/2 a stick) butter, melted
2 large egg yolks
1 1/2 teaspoons finely grated lemon zest
2 large egg whites
1 cup fresh or frozen blueberries
Preheat your griddle to 350 degrees.
In a large bowl, whisk the flour, cornmeal, sugar, baking powder and soda, and salt together.
In a smaller bowl, whisk together the buttermilk, butter, egg yolks, and lemon zest.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.
On high speed, beat the egg whites until they have formed peaks that are stiff but not dry. Fold them into the batter until just combined.
Fold in the blueberries.
Spoon 1/3 cup batter onto the griddle for each pancake. Cook until the top of each pancake is speckled with bubbles and some of them have popped. Flip the pancakes and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest of the batter. Serve with maple syrup, honey, or blueberry sauce, or plain.