In my quest to determine which of our gadgets and small kitchen electrics will win a permanent spot in our soon-to-be-new kitchen, I am cycling through some recipes I haven’t made in a while, just to have a reason to pull those gadgets from storage and give them a run.
For these fluffy, buttermilk-rich blueberry pancakes, I turned to a favorite King Arthur Baking Company recipe, and I added a twist to give them extra loft. The ingredient list isn’t changed, but the technique is slightly different in that I separate the eggs before mixing, whipping the whites by themselves and then folding them into the batter just before griddling. It’s a simple kitchen trick that elevates any favorite pancake recipe—figuratively and literally.
Rather than cooking the pancakes on my beloved middle griddle that lives permanently on our gas range top, I asked my husband, Les, to get the stepladder for fetching my reversible, non-stick griddle from its unlikely storage spot in the kitchen. The griddle is enormous, and for lack of a better stowing spot, we have kept it wrapped in a large kitchen trash bag, stored way up there on top of the cabinets, where Taz is sitting!
I’m reluctant to let go of this griddle because it is easy to clean, reversible to a grill side and the temperature dial ensures consistent cooking. Needless to say, its large cooking surface helps me get breakfast ready all at once. Unfortunately, the out-of-reach storage makes it inconvenient for regular use.
When the big reveal happens on our remodel, Les and I will be re-evaluating where everything goes, and the full-height pantry cabinet should have plenty of room for this convenient, though bulky, appliance (fingers crossed)!
Now, about these fluffy pancakes. 🙂
Adapted from Buttermilk Pancakes | King Arthur Baking
3/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg, separated* (see notes)
1 cup thick buttermilk*
1 Tbsp. melted butter
1 tsp. real vanilla extract
1 cup blueberries or other soft fruit
Eggs separate more easily when they are cold, so take care of that first and set each part aside until they are room temperature.
It’s best for the buttermilk to be near room temperature, also.
Heat an electric griddle to 350°F, or a cast-iron skillet over medium heat.
In a medium bowl, whisk together the dry ingredients.
In a separate bowl, combine the egg yolk, buttermilk, melted butter and vanilla. Whisk together until smooth. Mix the wet ingredients with the flour ingredients, stirring just until blended.
In yet another bowl, whip the egg white with an electric hand mixer (or with a whisk and some elbow grease, if you’re feeling sassy). When properly whipped, the egg white should increase a great deal in volume and will form stiff peaks when you remove the whisk.
Fold the whipped white into the bowl with the rest of the batter, taking care not to stir down and deflate the batter. Allow it to rest about 15 minutes.
Pour or ladle batter onto griddle in smallish rounds, about 4 inches across. Do not swirl or otherwise flatten the batter—we want them fluffy, remember? 😊 Cook the first side about a minute, then carefully arrange blueberries onto the cakes. Continue to cook until the pancakes are set on the edges and bubbly all over the top.
Turn gently and cook the other side. Serve warm with butter and real maple syrup.