Brighten up your Sunday morning with these jammy blueberry-infused pancakes!
Stovetop, Frying pan, Electric hand mixer, Spatula
In a bowl, combine the flour, baking powder & a pinch of salt.
In 2 bowls, separate the egg yolks from the whites.
Beat or whisk the milk & egg yolks.
Add a pinch of salt to the egg whites. Then beat the whites with a hand mixer until they form stiff peaks.
Pour the yolk-milk mixture into the dry ingredients. Stir with a few swift strokes.
Briefly melt the butter in the microwave. Gently fold the butter into the batter.
Gently fold the egg whites into the batter, using a spatula.
Add half of the blueberry jam to the batter. Stir with 1-2 strokes.
Grease or melt a dab of butter in a skillet over medium heat. Add a ladleful of batter to the skillet.
Cook for 2 min, or until bubbles form around the edges.
Flip over the pancake. Cook for another 1-2 min, or until cooked through.
Remove the pancake from the skillet & keep warm. Repeat with the remaining batter.
Serve the pancakes drizzled with the rest of the blueberry jam. Add an extra dab of butter (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Blueberry Jam Pancakes" contains 933 Energy, 38 g of Fat, 127 g of Carbohydrates, 21 g of Protein, 5 g of Fiber.