Fluffy Blueberry Pancakes

I am not a morning person. But I miss waking up early in the morning and have a normal day just like most of you. My job supports our New York Wall Street office and being in the world of finance, I deal with numbers, tight deadlines, auditors, and anything urgent needed by our New York counterparts. Luckily I don't have to work during the dawn and follow their time zone (a.k.a. graveyard shift), but working from early in the afternoon until midnight (or sometimes ungodly hours past it) doesn't make it more glamorous either. The only time I got to work normal hours were the months I was working in the London office back in 2008 and in the Wall Street office in 2011.

For those rare times that I can bring myself to wake up earlier than the usual on a weekend, I try to have a nice and happy breakfast different from what is usually served with the hopes that the weekend will bring in good vibes.

Thanks to Feastie, a photo of enticing pancakes one Thursday morning made me crave for fluffy blueberry ones. It was an agony waiting for the weekend to come, and even if I came home late on Friday, I still mustered myself in waking up early to make my long-awaited fluffy yet moist pancakes.

Fluffy Blueberry Pancakes
(modified version of the Ricotta Pancakes from VeryCulinary.com)
Ingredients:
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch of salt
1/2 cup sour cream
3/4 cup milk
3 eggs, yolks and whites separated
1/2 teaspoon vanilla
1/3 cup blueberry preserves + more for serving
Butter
Pancake Syrup

1. In one bowl, mix all the dry ingredients - flour, baking powder, sugar and salt.

2. In a second bowl, stir together the sour cream, milk, egg yolks and vanilla.

3. In another bowl, whisk the egg whites until they form stiff peaks.

4. Mix in the dry ingredients into the second bowl with your sour cream, milk and egg yolk mixture. Stir until they are just combined. Since we want moist pancakes here, we don't want to over mix the batter.

5. Fold in the egg whites gently so that you won't lose the air.

6. You can cook the pancakes as it is, but with what I did, I folded in about 1/3 cup of blueberry preserves so that I have marbly pancakes.

7. Heat your skillet over medium-high heat on the stove. Brush the surface with butter then scoop about 1/3 cup of the batter (or about 1/4 cup for mini pancakes). Cook until each side is browned, about 2 minutes each side.

8. Serve hot and fresh with butter, a spoonful of blueberry preserves, and a splash of pancake syrup.

And with bacon on the side. ;)