Photo: Con Poulos
Light and fluffy in the middle, these pancakes have crisp, buttery edges.
Makes about 22 4" pancakes, plus 2 cups syrup
DirectionsTotal time: 1 hour
To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.
Preheat oven to 200°. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop ¼ cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then repeat. Keep finished pancakes warm in oven.
To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.
To serve, spoon warm syrup over pancakes and eat immediately.
Keep Reading: 9 Delicious Ways to Bake with Whole Grains
From the October 2011 issue of O, The Oprah Magazine
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