I love breakfast. Okay, I admit, I love all meals. But I especially love a good breakfast which includes foods I wouldn’t normally have time to make during the work week.
In the past, my typical weekend breakfast would require scrambled eggs and bacon. These days, I’ll still take the bacon, but have added light and fluffy pancakes to the mix. Adding a few frozen blueberries enhances the eating experience which can only be topped by a fair amount of melted butter and rich maple syrup.
Light and fluffy pancakes*
- 1 cup milk
- 4 eggs, separated
- 1 cup all-purpose flour
- Dash salt
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- Butter, canola or other neutral oil as needed
Preheat a griddle or large skillet over medium low heat while you make the batter. Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg white with a whisk or electric mixer until stiff but not dry.
Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Add about 1 tablespoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minute, then turn and cook until the second side is brown. Serve of hold in a 200 degree oven for up to 15 minutes.
*Recipe courtesy of How to Cook Everything by Mark Bittman.
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