Sizzling butter, the sound of a whisk, the stickiness of pure maple syrup, the fluffiness of pancakes … mmm, fresh brewed coffee and breakfast meats spreading their aroma…the smell of happiness… Oh sorry, I was busy dreaming of the perfect Sunday breakfast.
If you’ve been paying attention my past shows an array of breakfast items. It’s been a while since I’ve touched on the subject of breakfast. I try to hold back because once I’m on a roll I can’t seem to steer away from my favorite meal of the day.
I always dream of the perfect Sunday morning breakfast but for some reason reality shows itself popping up on a Tuesday morning. I can never quite fulfill this Sunday morning dream, work or life as it may be, always seems to get in the way.
The components to a Sunday morning breakfast are important to fulfilling the satisfying feeling you hope for when all is said and done. Coffee is key of course to get yourself started and into the productive state. Breakfast sausage would be my choice but if you’re a bacon lover then by all means know that I’m not here to stop you. An egg if you feel obliged, a daily dose of protein is good for the soul especially on a Sunday morning. I always like to add a touch of fruit to keep things looking healthy. Lastly, a Sunday morning breakfast wouldn’t be complete without fluffy pancakes topped with pure maple syrup and a dab of butter just to keep the palate satisfied.
This is my dream. A plate of pure breakfast bliss served up hot on a cozy Sunday morning. I hope that this Sunday treats you well and provides you with the fluffiest of pancakes. Here you will find my fluffy blueberry pancake recipe. You know the rules, if you’re not down for blueberries than by all means replace with whatever your heart desires — it is Sunday morning breakfast after all.
Fluffy Blueberry Pancakes
Serves: 4-6
Ingredients:
1 cup milk
4 eggs, separated
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 cup of fresh or frozen blueberries (if frozen do not defrost)
Butter or a neutral oil as needed
• Preheat a griddle or large skillet over medium-low heat while the batter is prepared.
• In a small bowl beat together the milk and egg yolks. In a separate medium bowl combine all of the dry ingredients. Using a whisk or electric mixer beat the egg whites until they are stiff but not dry.
• Combine the dry ingredients and the milk-yolk mixture, stir until well combined. Stir in the blueberries. Gently take the beaten egg whites and fold them into the batter. The egg whites should remain somewhat visible in the batter.
• Add about 1 tablespoon of butter or oil to the heated griddle or pan. When it is hot add a heaping tablespoon of batter to the pan being sure to incorporate egg whites in each spoonful. Cook until lightly browned on the bottom, about 3-5 minutes, then flip and cook until the second side is brown. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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