Blueberry Orange Pancakes

Blueberry Pancakes 1
Blueberry Pancakes

I usually make pancakes for breakfast on special days or on mornings where I want an excuse to have something sweet for breakfast. I've been striving for the perfect pancake recipe for a long time now. I've tried a lot of different recipes in the hope to find the perfect one. I think this is it!

I like my pancakes to be light an fluffy. Almost every time I tried a recipe the pancakes would be flat and dense, which isn't the end of the world, but it wasn't the fluffy texture that I wanted. After much experimenting, I've achieved my goal. The fluffy-ness comes from the egg whites! I seperate my eggs and whip the egg whites then I add it to the batter at the very end. The addition of the egg whites at the end gives the batter a lighter texture which translates into a fluffy pancake! Presto!

This recipe is actually very basic and can be altered to suit the flavours you like. I decided to flavour my pancake batter with blueberries and some orange zest. Blueberries are cheaper now as we are at the end of the season so now's your chance to make good use of them. You can always use frozen berries if they aren't in season. You can pretty much use any berry you want, and if you're not a fan of fruit, you can always go down the chocolate chip route. Or keep things simple and just add a bit of cinnamon. Once you have the basic batter made, you can put in whatever you want. Your options are endless!

Blueberry Orange Pancakes
Makes 10 pancakes
2 eggs, seperated
1 & 1/2 cups standard flour
2 tsp baking powder
2 tablespoons sugar, optional
pinch of salt
1 cup milk of choice
3 tablespoons butter, melted (use margarine for dairy-free option)
1 tsp vanilla
1 tsp orange blossom water
zest of 1 orange
1 cup blueberries

In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar, and salt.

Beat egg yolks in a medium mixing bowl; add milk, melted butter, vanilla, orange zest and orange blossom water. Beat to combine. Once combined, pour into the dry ingredients. Mix until there are no more flour pockets left. Lastly fold in beaten egg whites and blueberries.

Cook the pancakes on a hot greased griddle on one side until the edge looks dry and bubbly and the bottom is browned. Flip the pancake and cook the other side until nicely browned. Serve immediately with maple syrup and more blueberries. Whipped cream is good too!


Ugeshni Khan