Blueberry Pancakes

Do you know your state food? Some of them are somewhat obvious, such as oranges for Florida and jalapenos for Texas. But I would have never guessed Jell-O as a state food (Utah.)  You can find your state foods at your state government website, or look here or here. In New Jersey, blueberry is the state fruit, and many farms host blueberry festivals during the harvest season.

I spent the past few weekends making pancakes using our state fruit. I keep a box of pancake mix in my pantry, but I thought that such fresh, low-mileage blueberries deserved better. In this recipe, yogurt and whipped egg whites are the keys to making these pancakes light and fluffy. Sprinkle just enough powder sugar to cover the pancakes, and drizzle your favorite maple syrup for more sweetness.

Blueberry Pancakes Print Recipe Quantity Ingredients 110g (3.9oz) cake flour 1 tsp baking powder 1 tsp baking soda 2 egg whites 2 egg yolks 1/2 cup milk 1/2 cup yogurt 2 tbsp sugar 1/2 tsp salt 1 tbsp vegetable oil or melted butter  1 cup fresh blueberries, washed powdered sugar Directions Sift in the flour, baking powder and baking soda in a bowl. In a separate bowl, whip the egg whites until stiff peaks form.  In another bowl, mix the egg yolks, milk, yogurt, sugar, salt and vegetable oil and mix well. Add the flour mixture and mix until combined, then fold in the egg whites.  Pour the batter onto a hot, slightly greased griddle or pan. Bury a few blueberries in each pancake. When small bubbles appear on the uncooked surface and the edges are getting a little dry, flip the pancakes and cook until golden. Using tea strainer, sift the powdered sugar on to pancakes, and serve with more blueberries and maple syrup.  Serves 2