I’m normally a fan of healthy breakfasts — y’know, oatmeal, whole-grain low-fat muffins, or multi-grain pancakes or waffles. Every once in a while though, an indulgence is so much fun.
The first time these pancakes got busted out was a couple of weeks ago when a new bunch of people was assigned to me. I thought a good icebreaker would be a big breakfast feed, so everyone signed up to bring an ingredient. I nominated a couple of trusty helpers and we went down to the kitchens to cook this meal for thirty people.
These pancakes were certainly yummy, but I had a sneaking suspicion I wasn’t doing the recipe justice. See, the recipe has you fold in beaten-into-peaks egg whites and I could tell that by the time the batter met the griddle — hours after everything had been mixed together — the volume was definitely lower. I was pretty sure these pancakes could be even lighter and fluffier.
This morning, I tested that theory. The result has me pretty well convinced I’ll never order pancakes in a restaurant again. Why would I, when I could make these at home??? They’re so sinfully delicious, so light and fluffy. And the aroma as the batter is mixed is indescribable.
The next time you feel like treating yourself — or someone you love — make up a batch of these. I know I’ll be making these for my favorite person when he comes to visit in ten days! (squeeeeeeeeeeee!)
Blueberry buttermilk pancakes
From The Joy of Cooking (1997 edition)
Makes 12 pancakes