Extra Light and Fluffy Blueberry Pancake

Recipe from http://www.preparedpantry.com/Light-Fluffy-Pancakes-Recipe.htm

Now is a blueberry season as you can find blueberry at most supermarket. I used the berries to make pancakes. This pancakes recipe is marvelous. The pancakes were actually EXTRA LIGHT and FLUFFY. It has the melt-in-your-mouth feeling. TO make the pancakes even more wonderful,I make it crispy!

The trick to making crispy pancakes is using more oil/butter to cook the pancakes. The oil need to be hot before dropping the batter on the pan. Therefore the edges of the pancakes would be crispy. Now I know how certain pancakes restuarants make their pancakes!



Ingredient

1 cup sifted all-purpose, pastry, or cake flour (I use cake flour)
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar

Note: I added a handfull of blueberry


Directions

1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.

Note: The consistency should be like honey

I placed some fresh berries on the pancakes and drizzle it with some homemake condensed milk. The result...so rich and yummy, with a hint of very berry flavour.