So, I finally conquered the pancake this past weekend.

Oh I know you can grab the box mix, maybe add some chocolate chips or blueberries to the batter and call it a day. I mean they still taste pretty good and I know for a fact that they will be appreciated by anyone you make them for.

I used to make pancakes from scratch when I was living on the other side of the planet and the convenience of boxed mixes was not available. They used to come out pretty decent. However, until recently, my pancakes were coming out either chewy, or flat or rubbery.

I figured I'd try something that usually I reserve for when I make waffles - instead of eggs (yolk and all) I used well beaten egg whites. My pancake recipe calls for 2 eggs per batch, so I substituted 4 egg whites, stiffly beaten. I also mixed the dry ingredients first, the wet ingredients next (milk and fat in this case) and finally, I folded in my egg whites.

Needless to say, the pancakes came out perfect and now I feel that all is right in the world again. Featured above are Blueberry Pancakes with Fresh Blueberry Syrup.

Blueberry Syrup

1/2 cup of fresh blueberries
1 tsp of fresh lemon or lime juice
1/2 cup of sugar
3/4 cup of water
1/2 cup of light corn syrup

Mix all ingredients together in a heavy saucepan or pot. Bring to a boil, mixing well then lower the flame (or whatever your stove happens to use as heat) to medium-low and let simmer for 15 minutes, stirring occasionally. Makes about 1 1/2 cups.

Serve either warm or cool on your treat of choice.
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