Just in time for a weekend brunch! These were wonderful. Very light and airy. I added lemon zest to the batter which makes them taste like dessert.
To start, melt 2tbl butter and set it aside. Then start the blueberry syrup. On medium-low heat combine 1cup each, maple syrup and blueberries, simmer until needed.
Heat a large saute pan on medium heat. While it’s heating make the batter.
In a large bowl whisk together 1cup all-purpose flour, 1tbl sugar, 1tsp baking powder, 1/2tsp baking soda, and a pinch of salt. Make a well in the middle of the flour mixture and add 3/4cup milk, 1/2tsp vanilla extract, the melted butter and the zest of one lemon. Next, add one egg yolk and beat the egg white until it’s stiff. Gently whisk the flour and wet ingredients until barely combined. Then gently fold in the egg white.
Use a scant 1/2cup of batter and a small handful of blueberries for each pancake. Flip once it starts to bubble up, about 2-3 minutes per side.
Serve with the blueberry maple syrup. Makes about 6 large pancakes.
* Grade B maple syrup is richer and bolder than regular syrup, which is called Grade A. Use what you have but I do highly recommend trying the Grade B maple syrup.
1cup all-purpose flour
1tsp baking powder
1/2tsp baking soda
pinch of salt
3/4cup whole milk
1/2tsp vanilla extract
2tbl unsalted butter, melted
zest of 1 lemon
1 large egg, separated (whites beaten stiff)
2 cups fresh or frozen (thawed) blueberries, divided
1cup (Grade B)* maple syrup