When I was growing up, my dad was usually the first to leave the house. For the first 14 years of my life, he was in school - undergraduate at the University of Utah, and the graduate at Utah State University. And in the middle of all that, he was teaching, working, and he joined the Air Force. On Sundays he was gone early for church meetings. He was a busy, busy man. But there was one day that he was home in the mornings. Saturday.
Saturday mornings in my memory are filled with the smell of pancakes. My dad would get up and fix us all a big breakfast. And one of his favorites was fresh blueberry pancakes. There is a secret to his pancakes. It is something very important that makes the pancakes light and fluffy - you need to beat the egg whites until they form stiff peaks. It takes a little while, adds a little more to the prep, but it makes all the difference in the end.
Blueberry Pancakes
Ingredients:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbs. sugar
2 large eggs, separated
2 1/2 cups milk
1/2 cup lemon juice
4 Tbs. unsalted butter, melted
1 cup blueberries
Directions:
1. Preheat griddle to 375 degrees.
2. In a medium bowl, beat the egg whites on high speed until stiff peaks form.
3. In a large bowl, use a fork to mix together flour, baking powder, baking soda, salt, and sugar. Add the egg yolks, milk, lemon juice, and butter. Mix with a wooden spoon until combined, but there should still be small lumps. Gently fold in the egg whites and blueberries.
4. Grease the griddle. Pour 1/2 cup of batter onto griddle. Cook pancakes until bubbles begin to form on the top and the bottoms are golden brown. Turn over and cook until other side is golden brown.
Makes 12-18 pancakes