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Captain Briggs House
Light and Fluffy Blueberry Pancakes
In large bowl, mix milk, oil, and egg yolk together. In a medium bowl, mix together dry ingredients (flour, baking powder, sugar, and salt) and add to wet ingredients in large bowl. Mix together until the dry ingredients are just wet. Mix in the blueberries. Beat the egg white until it forms stiff, white peaks. Fold the egg white into the mixture. Do not over mix; some of the egg white should be visible in the batter.
Heat frying pan or griddle until the point where a few drops of water put on pan immediately sizzle off. Pour pancakes by the 1/4 cup on to heated griddle or frying pan. Flip pancakes when bubbles appear around the edge of the pancake. Serve with maple syrup or blueberry syrup.
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