Blueberry Hill Wild Blueberry Pancakes

Serves: 4
Total Calories: 365


1 1/4 cups unbleached white flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs, separated
2 cups milk
1/4 cup sweet butter, melted
1 cup wild blueberries, rinsed and picked over
maple syrup


In a large mixing bowl, mix together all the dry ingredients. Set aside. Lightly beat the egg yolks, then add the milk and melted butter and mix well. Set aside.

Beat the egg whites until they form stiff—but not dry—peaks. Set aside. Make a hollow in the center of the dry ingredients. Pour in the milk mixture and blend batter well. Don’t worry about a few lumps—they will work themselves out. Carefully fold in the egg whites until well incorporated. Gently stir in the blueberries.

Ladle the batter onto a lightly greased hot skillet or griddle to form 3-inch circles. Cook till bubbles form, flip, and cook until golden brown, about 1 minute. Serve with butter and heated Vermont syrup.

Fun Fact:Blueberry Hill in Goshen, Vermont, is nestled at the foot of Romance Mountain in the Green Mountain National Forest. The inn, a restored 1813 farmhouse boasts spectacular panoramic views. When in season, you can pick all the sun-ripened blueberries you can eat.

Nutritional Facts:

Serves: 4
Total Calories: 365
Calories from Fat: 149

This Blueberry Hill Wild Blueberry Pancakes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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