Light and fluffy in the middle, these pancakes have crisp, buttery edges.
Recipe created by Kim Boyce
Photo: Con Poulos
Makes about 22 4" pancakes, plus 2 cups syrup
1 cup barley flour
1 cup all-purpose flour
¼ cup packed dark brown sugar
1 tsp. baking soda
1¼ tsp. kosher salt
4 Tbsp. unsalted butter, melted
3 eggs, separated into yolks and whites
1½ cups whole milk
½ cup plain yogurt
Butter, for greasing pan
1 (12-ounce) bag frozen blueberries
¼ cup apple juice or water
¼ cup granulated sugar
½ tsp. vanilla extract
Total 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.
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