Saturday, July 11, 2009
I am back with another of my summer breakfast staples. And no prizes for guessing - if it's summer can berries be far behind? Blueberry pancake. Made with fresh blueberries. Of course it can be a winter pancake too - you'd just have to substitute with the frozen berries - thawed of course.
Yes, we all know how to make a batch of nice, light and airy pancakes - no one needs a course on that. But what I like about the way this version is made is the way egg whites are used. Usually, you would sift the dry ingredients, beat the egg, milk and butter, and then combine the two. That is perfect! But this one needs the egg whites to have soft peaks - and that too contributes greatly to the airy and fluffy texture along with the baking powder giving a perfect pancake!
So here is how I make it
- Take about 1/2 cup fresh blueberries - washed and dried.
- 1 cup white flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg (seperated)
- 3/4 cup milk
- 1 tablepoon oil
- 1 tablespoon sugar
Seperate the egg yolk and white, and keep the white in a clean dry bowl.
Add the sugar to the egg yolk, and whisk it a bit. Add the milk and whisk it again. Now sift the flour, baking powder, sugar and salt into the egg yolk mix, and combine slowly. Do not mix it too much since it will make the batter glutinous and you will have a stiff rubbery pancake. Switch on the gas now and put it on medium high. Now quickly beat the egg white till it forms soft peaks, and fold into the flour mixture. Make sure you use a clean whisk to beat the egg whites - else you wouldn't get the peaks.
Add a few drops of oil on your hot pan, and place a dollop of the pancake batter. Place a few blueberries on the pancake. Turn it after about 1 minute or so of cooking, and let the side with the blueberries cook for another 30 seconds or so.
Serve with a knob of butter, and maple syrup or honey. Share