Egg, White, and Blueberry Pancakes

Wednesday, February 06, 2008



I decided that today that I would make Blueberry Yogurt Pancakes, but I wanted to make them fluffier and even lighter. Now how do you suppose I could do that? The other night Sosun came over and we made Ricotta Cheese Pancakes and in that recipe they separated the egg whites and the egg yolks. They whipped the whites until they were stiff and then slowly folded them into the batter in order to make the pancakes.

I tried them today- substituting the yogurt for the ricotta cheese and they turned out wonderfully. They have a very light fluffiness that is palatable. Plus the yogurt keeps the pancakes from being too sweet.

I found the best syrup to be a mixture of Denmark plain yogurt and Blueberry Jam. All in all, yummy, yummy.

Dan

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