Big FLUFFY BLUEBERRY PANCAKES
3 large eggs, separated………………………………................…..3 TB dark brown sugar
1 cup sour cream or Greek yogurt……………………..............1/2 tsp. Kosher salt
3 TB milk (I like unsweetened vanilla almond milk)….................…..1-1/2 tsp. real vanilla extract
2 tsp. baking powder………………………………….................…..3/4 cup all-purpose flour
1-1/2 cups fresh blueberries…………………….…...........….….1/4 tsp. nutmeg
4 TB unsalted butter (salted butter tends to burn in the pan)
Real maple syrup
***
(1) In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, nutmeg and baking powder. **
(2) In your mixer bowl, beat the egg whites until they form soft peaks; set aside.
(3) In another large bowl, gently toss the blueberries in the flour. Be sure that they’re coated well (this keeps them from sinking to bottom of the pancakes).
Gently mix the flour & blueberries into the wet ingredients (with rubber scraper or wooden spoon), just until well combined. (It will be a thick batter.) Then gently fold the beaten egg whites into the batter until it’s well incorporated. (Be gentle! You don’t want to deflate the egg whites or break the blueberries.)
Melt 1 TB butter in a large skillet over medium heat. Ladle 1/3 cup (I used a large cooking/serving spoon) scoops of batter into the skillet, only cooking a few at a time so they don't run together. With a small spoon, I smoothed out the sides and flattened them a little (if they're TOO thick, the bottoms will burn before the inside cooks). ** Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter, adding more butter to the pan as you need it.
Serve with syrup and more blueberries (or with whipped cream and sprinkles ~ the way that my grandkids like pancakes). Makes about 12-14 big, fluffy pancakes.
TIP: You can make these a little while ahead. Then put stacks in a pyrex pan and reheat in the microwave (loosely covered with waxed paper) about 3-4 minutes.