Another note on this recipe: I like to beat the egg whites separately and fold them in last for extra fluffiness (a technique I discovered via these pancakes), but it's not necessary. I also bet using half wheat flour would be lovely, although I didn't have any on hand when I made these. Something about the combination of wheat and blueberries is really satisfying to me.
Oh and... good morning, everyone!
Adapted from "Fabulous Fairhome: Breakfasts and Brunches"
Makes plenty for two - double if you have more mouths at your table
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1.5 tablespoons sugar
1 large egg
zest of 1 large orange
1.5 cups buttermilk
2 tablespoons unsalted butter (melted)
1 cup blueberries
1. Preheat griddle or skillet on medium heat.
2. Sift together flour, baking powder, bakind soda, sugar, and salt in a bowl. Stir until thoroughly mixed and make a well in the center.
3. Separate the egg yolk from the egg white into two other bowls.
4. In the egg yolk bowl, add in orange zest, buttermilk, and melted butter.
5. Pour mixture into the center of the dry ingredients and gently fold together.
6. Beat the egg white until you have stiff peaks, then fold that into the mixture.
7. Coat the griddle/skillet with vegetable oil or butter.
8. Pour about 1/3 cup batter onto the heated griddle/skillet, about 2" apart. Scatter 10 or so blueberries on top of each pancake.
9. When bubbles are rising to the surface and you have solid "footing" underneath, flip the pancake and cook until golden brown. Repeat until you're out of batter.
10. Serve with your favorite accoutrements,and EAT!