Fluffy Blueberry Pancakes

Ingredients: 1 cup All Purpose Flour, 2 egg whites,  1 tablespoon granulated white sugar,  1/2 tsp salt, 1 tbs melted butter, 3/4 cup of milk, 1/2 cup blueberries.

Sift together the dry ingredients with a whisk.   Whip up the egg whites until soft peaks form.  Mix the dry with the milk, butter & blueberries.  Fold in the egg whites gently.  You should still see fluffy pieces of egg white. 

You'll be able to tell the cakes are ready to flip when bubbles start forming on the uncooked side.  

Apple & Sour Cream Fluffy Pancakes

Please throw away your Bisquick and make your own pancakes.  They are easy and wonderful.

Pancakes turn out best when you follow this basic ratio:  1 Large Egg, 1 Cup of  Flour, 1 Cup of Milk, 1 spoonful of white sugar, 1 teaspoon of baking powder.   Once you get this down you can start adding lots of delicious variations.

Apple Sour Cream Fluffy Pancakes:  1 egg; 1 cup flour; 1 cup of milk; 1 tablespoon of granulated white sugar; 1 teaspoon of baking powder; 1 grated apple (I went with a big green one); 1 big spoonful of light sour cream (around 2 tablespoons); dash of salt.

Wisk your dry ingredients together in one bowl and your wet ingredients together in a different one.  Combine your wet to your dry and whisk together.  Don't over mix.  You just want the ingredients to come together.  It's going to be lumpy & thick.

Pour onto a hot griddle greased with butter.  Pancakes are ready to turn when bubbles pop up on the uncooked side.

  I served mine with a bit of butter and some maple agave blended syrup.  These pancakes were light & fluffy.