One of the many things we like about making pancakes is how tiny shifts in the ingredients or your technique can create a wildly different pancake. Choose buckwheat flour and you get a steely flavor; fold in egg whites and you achieve a feathery texture; or thin out the batter to produce a lacier Swedish-style cake...
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The yolks get mixed into the base of the batter. The whites get whipped and later folded into the batter.
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The secret ingredient: cream cheese.
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The first time around, Merrill tried to do this by hand. No go. So we used a mixer to whisk together the egg yolks and buttermilk, and then added the lumps of cream cheese. Be sure not to overmix -- you want little lumps of cream cheese!
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First, you stir together the first two bowls...
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Then you fold in the whipped egg whites.
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After ladling the batter into the pan, you sprinkle blueberries on top.
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If you don't have a sifter, you can use a fine meshed strainer to sift ingredients.
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Adding the maple syrup to the hot pan of apples and butter is dramatic -- lots of bubbles.
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Beating the liquid ingredients togehter until frothy incoroporates air, keeping the pancakes light and fluffy. An electric mixer or beater is perfect, but super strong muscles will work too.
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After we added the apples and butter, we mixed by hand.
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Amanda's husband, Tad, drops in to make his afternoon latte.
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A better gauge of when to flip pancakes is to look at the edges -- when they appear dry and cooked, they're ready to turn.
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