The perfect patriotic theme on Independence Day or whenever you crave something red, something white and something blue.
serves 4 (about 14 pancakes)
- 2 cups / 250 g all-purpose flour
- 2 tsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs, separated
- 2 cups plus 2 tbsp / 280 ml buttermilk
- Red food coloring
- 2 tbsp unsalted butter melted or canola oil
- 2 cups/ 300 g fresh blueberries
- For the syrup:
- 1 cup powdered sugar
- 1 tablespoon coconut cream
- 2 -3 tablespoons regular or coconut milk
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a small, deep bowl beat the egg whites until peaks form.
In another bowl, beat or whisk together the egg yolks, buttermilk, butter and red food coloring.
Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Combine all ingredients for the syrup and stir well, until all the lumps are gone.
Heat the mini-frypan over medium heat and grease lightly. Spoon about ¼ cup batter in the pan. Cook until bubbles appear on the surface, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven.
Serve pancakes topped with coconut syrup and fresh blueberries.