I love recipes that can get reused and repurposed, and this one is now different. Almost every basic baking recipe is filled with the same elements: eggs, butter/oil, flour, sugar, salt…and yet, a because of proportions, a poundcake would make a terrible cookie recipe, and a brownie would struggle to be a muffin. For today’s post, I took too recipes I noticed were very very similar in proportions, blueberry pancakes and blueberry muffins, and decided to make a hybrid recipe. Spoon these onto the griddle and you have rich and delicious pancakes, pop them in a tin and you have fluffy, not too sweet, breakfast muffins. Simple, delicious, and perfect for whatever breakfast mood you’re in.
4 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter, melted
3/4 cup sugar
1/4 cup brown sugar, packed
4 large eggs, separated
1 cup buttermilk (2 cups for pancakes)
1/2 cup sour cream
1 teaspoon lemon zest
2 teaspoons vanilla
1 1/2 cups blueberries
Preheat oven to 375F
Measure and sift dry ingredients. Mix together wet ingredients (with lemon zest and vanilla), reserving the egg whites. In a separate bowl, beat the egg whites to soft peaks (careful not to over beat them!). Combine the wet and dry until lumpy and barely formed (no dry ingredients are showing) and fold in the egg whites and then the blueberries.
Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don’t be afraid to fill them high.
Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm.
Measure and sift dry ingredients. Mix together wet ingredients, reserving the egg whites. In a separate bowl, beat the egg whites to soft peaks (careful not to over beat them!). Combine the wet and dry until lumpy and barely formed (no dry ingredients are showing) and fold in the egg whites.
Heat the griddle, add the butter, and immediately ladle on the batter. Add the mix-ins while cooking. Cook until bubbly and flip. To serve, add a pancake to a plate and sprinkle with mix-ins on top. Add the other pancake and continue to layer with mix-ins. This will help the flavors absorb into the actual pancakes. Serve with warm maple syrup and a slab of butter.