The Blueberry Pancakes Of Your Dreams

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 3 tbsp Brown sugar, dark
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter
  • 1 cup Sour cream, full-fat
  • 3 tbsp Whole milk

Found on bakerbynature.com

Ingredients

• *Makes about 14 pancakes
• 3 large eggs, separated
• 1 cup full-fat sour cream
• 3 tablespoons whole milk
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 4 tablespoons butter, for the pan
• Maple syrup, for serving

Directions

• In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
• In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
• Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so dont worry if theres a lot of clumps left.
• Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
• With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
• Melt 1 tablespoon of butter in a large skillet over medium heat.
• Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they dont blend together.
• Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
• Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.