White Chocolate Blueberry Pancakes
White Chocolate Blueberry Pancakes is a side dish that serves 8. One portion of this dish contains roughly 7g of protein, 10g of fat, and a total of 276 calories. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 135 foodies and cooks. This recipe from Oh Sweet Basil requires white chocolate chips, baking soda, eggs, and salt. From preparation to the plate, this recipe takes around 9 minutes. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, take a look at these similar recipes: Easy Blueberry-White Chocolate Pancakes, Blueberry and White Chocolate Buttermilk Pancakes, and Blueberry and White Chocolate Buttermilk Pancakes.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 4 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1 cup blueberries
2 tablespoons butter, melted
2 cups plus 1 tablespoon buttermilk
2 eggs, separated
2 cups of flour
1 teaspoon of salt
2 tablespoons sugar
1/2 cup white chocolate chips
Equipment:
whisk
bowl
wooden spoon
griddle
Cooking instruction summary:
Start by adding the flour, salt, baking powder, baking soda and sugar in a bowl and whisking to combine. In two bowls, separate the egg whites and egg yolks. Whisk the egg whites until stiff peaks form. In the other bowl whisk the egg yolks until light in color, add the butter, whisk and finally add the buttermilk and whisk to combine. Add the egg yolk mixture into the dry ingredients and stir with a wooden spoon, leaving streaks of flour remaining. Fold in the egg whites and gently fold in the blueberries and white chocolate chips being careful not to over mix. Butter a griddle over medium heat and add 1/2 cup-1 cup sized scoops. Allow to cook until the bottom begins to turn golden and bubbles just start to form. Flip and cook until set on the other side. Serve immediately.
Step by step:
1. Start by adding the flour, salt, baking powder, baking soda and sugar in a bowl and whisking to combine. In two bowls, separate the egg whites and egg yolks.
2. Whisk the egg whites until stiff peaks form. In the other bowl whisk the egg yolks until light in color, add the butter, whisk and finally add the buttermilk and whisk to combine.
3. Add the egg yolk mixture into the dry ingredients and stir with a wooden spoon, leaving streaks of flour remaining. Fold in the egg whites and gently fold in the blueberries and white chocolate chips being careful not to over mix. Butter a griddle over medium heat and add 1/2 cup-1 cup sized scoops. Allow to cook until the bottom begins to turn golden and bubbles just start to form. Flip and cook until set on the other side.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
