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Brian Dean's

Angelfluff Pancakes

PREP:

~20 minutes

COOK:

~6 minutes

SERVINGS:

~4

As a kid, Sunday mornings meant my dad, Brian, was making angel fluff pancakes.  They were especially delicious in the summer because our yard was filled with blueberry and raspberry bushes. Every week, he would hand me the same banged-up metal bowl and send me into the yard to hand-pick whatever berries were ripe.  After, I would stand over his shoulder, watching him stud each pancake with the little berry jewels.

Sadly, my current home is without berry bushes, but the Sunday pancake tradition lives on.   The recipe is a source of family pride, and I’m delighted to share it with you.

-Megan Palmer

INGREDIENTS

  • - 2 cups all-purpose flour
  • - 5 eggs, separated
  • - 4 tbsp butter, melted
  • - 1 ½ cups whole milk
  • - 1 tsp baking powder
  • - Pinch of cream of tartar
  • - 1 pint of your favorite fresh berries

Directions

  1. Sift flour and baking powder into a mixing bowl
  2. Add milk and egg yolks. Whisk gently until smooth 
  3. Stir in melted butter
  4. In a separate bowl, whip egg whites and cream of tartar to medium-stiff peaks
  5. Gently fold the whipped egg whites into the batter
  6. Preheat the griddle to 375 degrees. Spray lightly with nonstick spray or butter
  7. Portion ½ cup scoops of batter onto the griddle, giving enough room so pancakes don’t touch
  8. Add berries to pancakes as desired and use a spoonful of extra batter to cover them
  9. When bubbles appear around the pancake’s edges, use a spatula to flip them over.
  10. Cook pancakes for an additional 1 ½ to 2 minutes or until cooked through.
  11. We like to serve our pancakes with Vermont maple syrup, more berries, and Nueske’s bacon!!

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