Super Fluffy Mancakes
By Bobby Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1 cup all purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup at room temperature buttermilk
- 1/4 cup at room temperature (plus an extra tablespoon if the batter is too thick) milk
- 1 large separated egg
- 2 tablespoons melted, plus 2 tablespoons for serving butter
- 1/2 cup blueberries
- 1/2 cup for serving maple syrup
Directions
Preheat a non-stick griddle over medium-high heat.
In a medium bowl, add flour, sugar, salt, baking powder and baking soda, whisk together. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and melted butter, whisk together. Pour the milk mixture into the dry ingredients. In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. Fold in blueberries.
Prepare the preheated griddle with non-stick cooking spray. Spoon about ¼ cup of pancake batter onto griddle, be sure not to overcrowd, when the pancakes are golden on the bottom are bubbling on top, about 2-3 minutes Flip and let cook on remaining side until golden brown, about 2 minutes.
Serve with warm maple syrup and butter.
In a medium bowl, add flour, sugar, salt, baking powder and baking soda â whisk together. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and 2 tablespoons melted butter â whisk together. Pour the milk mixture into the dry ingredients.
In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. Then, fold in blueberries.
Prepare the preheated griddle with non-stick cooking spray. Spoon about 1/4 cup of pancake batter onto griddle. When the pancakes are bubbling on top and golden on the bottom (about 2-3 minutes), flip and let cook on remaining side until golden brown, about 2 minutes.
Serve with warm maple syrup and butter.
