Pancakes are always a favorite for breakfast, particularly in the winter when we’re craving something warming and hearty. Pancakes with blueberry sauce fit the bill perfectly.
A North American Treat
Blueberries are at their peak in the summer months but freeze well so they can be enjoyed through the year. They are one of the only fruits that are native to North America (along with cranberries and Concord grapes) and have been enjoyed for centuries. Today they are popular not only for their flavor and versatility but for their health benefits.
Blueberries for Health
Blueberries are low in calories at approximately 40 calories per half cup and are fat-free. They are also high in fiber and vitamin C. Recent studies have focused on the antioxidant and disease-fighting qualities of blueberries and researchers believe that they may help prevent some age-related illnesses and cancers (Source: www.blueberrycouncil.com).
Keeping Pancakes Light
These pancakes are a little different than traditional flapjacks. They are quite thick but egg whites folded into the batter make them lighter tasting. To keep them airy, avoid over-mixing the batter. Gently fold in the ingredients until just combined, instead of beating the batter until smooth. Don’t worry if the pancakes are not perfectly round - they will still taste great.
Pancakes
Makes about 8 thick pancakes
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1 egg
- 1-1/2 to 2 cups milk, as needed
- 3 Tablespoons neutral oil, such as canola or safflower OR melted unsalted butter
- 2 egg whites
- 1/8 teaspoon cream of tartar
- Additional oil for cooking pancakes
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Stir to combine.
- Add egg, 1-1/2 cups milk and 3 Tablespoons oil or melted butter to the dry ingredients. Gently stir until just combined. If the batter is very thick, add a bit more milk (however, it should still be quite thick and not runny).
- In a separate glass or stainless steel bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer with whisk attachment, beat egg whites until they form stiff white peaks.
- Fold egg whites into pancake batter until just combined.
- In a large skillet on medium-high, heat enough oil to coat the bottom of the pan. Working in batches of 3 or 4, drop large spoonfuls of batter into the skillet. Cook until the bottom of the pancakes are set. Turn over with a spatula and cook until both sides are golden brown and the centre is cooked through (insert a knife in the centre of the pancake to check for doneness). Pancakes can be kept warm in a low oven until all batches are cooked and are ready to serve.
- Serve with maple syrup or blueberry sauce (see below).
Makes about 1-1/2 cups sauce
- 2 cups fresh or frozen blueberries
- ¼ cup water
- ¼ cup sugar
- ¼ teaspoon ground nutmeg
- In a large saucepan, combine ingredients. Heat until simmering. Gently mash berries with a potato masher and continue to simmer for about 15 minutes.
- Serve sauce with pancakes or biscuits.
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