Fluffy Blueberry Pancakes with Homemade Blueberry Syrup Recipe

PANCAKES:

• 1 1/2 c. all-purpose flour
• 2 1/4 tsp. baking powder
• 3 T. granulated sugar
• 3/4 tsp. salt
• 2 lg. eggs separated
• 1 c. milk room temperature
• 3 T. butter melted
• 1 c. fresh or frozen blueberries rinsed or thawed
• 1/2 tsp. lemon zest
• Butter for griddle

BLUEBERRY SYRUP:

• 1 c. granulated sugar
• 2 tsp. cornstarch
• 1 c. water
• 2 T. lemon juice
• 2 c. fresh or frozen blueberries rinsed or thawed

• PANCAKES: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set the dry mix aside.
• In a medium bowl, beat the egg whites with an electric hand mixer until stiff peaks form. Set aside.
• In another bowl, whisk the egg yolks, then stir in the milk and melted butter. Add this wet mixture to the dry ingredients and mix until just combined. Gently fold in the beaten egg whites, then stir in the blueberries and lemon zest.
• Heat a griddle or skillet over medium heat and butter it lightly. Pour roughly 1/4 cup batter per pancake, leaving about 2 inches between each. Cook until bubbles form and the edges set, then flip and cook until the undersides are golden. Keep pancakes warm while you finish the batch.
• BLUEBERRY SYRUP: In a two-quart saucepan, combine the sugar and cornstarch. Gradually whisk in the water and lemon juice, then add the blueberries. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until the mixture begins to thicken. Serve warm over the pancakes or drizzle over ice cream. This recipe makes about enough syrup for 12 pancakes.