Fluffiest Pancakes Ever!

I've heard a lot about Clinton St. Bakery's legendary blueberry pancakes. So I decided to make them myself and found the recipe online. It might not be exactly the same recipe but it came out beautifully and tastes wonderful. So without further ado:

Blueberry Pancakes with Maple Butter


Pancakes:

2 eggs
5 tbsp butter melted
1 cup buttermilk or half & half
1 1/3 cup flour
1/2 tsp salt
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup blueberries

Maple Butter:

3 tbsp butter
1/2 cup maple syrup

Separate egg yolks from whites in two different bowls.

Add butter and milk in egg yolks, beat together. In another bowl, mix all the dry ingredients.

Beat egg whites with a whip until it's foamy and fluffy (about 5 minutes).

Pour liquid mixture into the dry ingredients and stir lightly until just combined. Add blueberries. Lumps are ok. Fold in the egg whites until just combined. Remember, you want the fluffy pancakes. You don't want to overmix it.

Melt some butter on a hot frying pan. Add batter, each about half a palm size. Pancakes are ready to flip once a few bubbles appear on the surface. Flip and cook another minute or two.

Microwave butter and maple syrup together for about 30 sec. Pour it on pancakes.

Serves about 3-4. Enjoy!