HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Wild Blueberry Pancakes Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Wild Blueberry Pancakes

Photo by:

Let’s face it: Blueberry pancakes are usually the result of a very poor blueberry-picking expedition. I would imagine that my mother was bored to tears every time I left the house with a bucket, promising enough berries for several pies and returning with what made a couple of skimpy pancakes. She often tried to pass the meager harvest off as a topping for cereal or ice cream, but I usually insisted on pancakes. These are exceptionally light, due to the beaten egg whites.

Yield: Serves 8 (makes about 40 pancakes)

INGREDIENTS
  • 4 large eggs
  • 2 cups milk
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup wild maine blueberries, rinsed
  • Unsalted butter
  • Maple syrup, preferably from Maine or Vermont, slightly warmed

Directions

1. Separate the eggs, placing the yolks in one medium bowl and the whites in another bowl. Whisk the egg yolks with the milk and melted butter. Using an electric mixer, beat the egg whites to soft peaks.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the egg/milk mixture. Whisk together gently just until blended. Don’t worry if a few lumps remain; they will work themselves out. Fold in the egg whites and gently stir in the blueberries.

3. Preheat a lightly greased griddle or heavy skillet over medium heat. Ladle out the batter to form 3-inch pancakes. Cook until bubbles appear on the top, 1 to 2 minutes, then flip and cook until golden brown on the bottom, about 1 minute.

4. Serve with butter and warm maple syrup.

Notes

The unbleached flour in this recipe adds a slightly toasty, rich flavor. Since unbleached flour usually absorbs more liquid, if you make these with bleached flour, add about a tablespoon more flour to the recipe.


© 2005 Linda and Martha Greenlaw
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 2 tablespoons of maple syrup per serving and does not include additional butter on top.

318kcal (16%)
216mg (22%)
2mg (3%)
112mcg RAE (4%)
233mg
21mg
7g
31g
1g
50g
127mg (42%)
394mg (16%)
6g (28%)
11g (16%)
2mg (12%)
FROM THE KITCHEN OF...

Discounts & Benefits