Blueberry Sour Cream Pancakes with Maple Syrup Pecans

Serves: 4 (makes 8-10 pancakes)

Ingredients:

-1 ½ cups flour

-2 tsp. baking powder

-1 tsp. salt

-1/4 cup sugar

-2 eggs, separated

-1 cup sour cream

-2/3 cup milk

-4 Tbs. unsalted butter,

  melted and cooled

-8 oz. blueberries, fresh or frozen

(frozen don’t burn as quickly)

 -4 oz. pecans

-1 cup maple syrup

-4 Tbs. unsalted butter

-To make the maple syrup pecans, spread the nuts over a baking tray and cook in a preheated oven at 400 degrees for 5 minutes until lightly toasted. Heat the maple syrup in a small saucepan and simmer gently for 3 minutes. Remove from the heat and stir in the pecans and butter.

-To make the pancakes, sift the flour, baking powder, salt, and sugar into a bowl. Put the egg yolks, sour cream, milk, and cooled melted butter into a second bowl and beat well, then add the flour mixture all at once and beat until smooth. Put the egg whites into a clean bowl and beat until soft peaks form. Fold them gently into the batter, then fold in the blueberries. Don’t over mix- a few lumps of flour and egg white don’t matter

-Heat the prepared griddle or skillet over medium heat. Reduce the heat. Pour about 3 Tbs. of batter into the pan and cook in batches of 3-4 for 1-2 minutes over very low heat to avoid burning the blueberries, until small bubbles begin to appear on the surface and the underside is golden brown. Turn them over and cook the other side for 1 minute. Transfer to a plate and keep them warm in a low oven while you cook the remainder.

-Serve with ice cream or whipped cream and the maple syrup pecans.