Extra Fluffy Blueberry Pancakes and Waffles

Last weekend, my boys took over the kitchen. Told me to get lost as they wanted to create the "most fluffy pancakes you'll ever see, Mom!". They even took pictures of their progress so that I could "put them on the blog".

Adam's Happy Face Blueberry Pancakes

So I let them sample independence until I was needed to explain what separating eggs meant.  They were pretty excited at the whole 'yolk without the whites' concept. And, of course, I stuck around once they were in cook mode. But all in all, they were creating and whipping and beating the batter themselves.

They truly did do an awesome job creating their 'most fluffy pancakes ever!'. And it made for an interesting morning in our household. Is it too far off to envision these creations getting delivered to a certain Mom in bed on a Sunday morning perhaps?

Zac and Adam's Most Fluffy Pancakes and Waffles Ever

1 cup flour
1 tbsp. baking powder
1 cup skim milk
3 egg yolks
3 egg whites

In a medium bowl, mix flour and baking powder together. Stir in milk and egg yolks until smooth.

In your mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter very gradually.

Fluffy Egg Whites

Heat up your waffle iron or frying pan and spray with oil or coat with butter to prevent sticking. Scoop about 1/4 cup for each pancake or waffle. Cook on medium heat until little holes form on the top. That's when you're reading to flip! For blueberry pancakes, sprinkle blueberries on top before flipping to second side. Cook until lightly browned then serve with authentic Canadian Maple Syrup.

batter ready for egg whites

"will they get fluffy?"

Adam at the stove (I know it's Teflon, but it's low heat so that's okay!)

Zac's Waffles

 

Kid Approved!

How is this fair?