Pancakes and Blueberry sauce

Ease of preparation: easy
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves : 4 (8 pancakes)


  • Blueberry Sauce
    • 1½ cup (375 ml) fresh or frozen blueberries
    • ¼ cup (60 ml) apple juice
    • ½ cup (125 ml) sugar
    • 1 tsp (5 ml) lemon juice
  • Pancakes
    • 1 cup (250 ml) all purpose flour
    • 1 tsp (5 ml) baking powder
    • 3 eggs, separated
    • ½ cup (125 ml) buttermilk
    • ¼ cup (60 ml) maple syrup
    • ½ tsp (2.5 ml) vanilla extract
    • 3 tbsp (45 ml) unsalted butter


  1. Blueberry Sauce
    1. In a pot, mix all the ingredients. Bring to a boil and simmer on medium heat for 5 minutes. Let cool to a lukewarm temperature.
  2. Pancakes
    1. In a bowl, mix the flour and baking powder.
    2. In another bowl, mix the egg yokes, butter milk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is smooth and homogenous.
    3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.
    4. Heat a non adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup (75 ml) of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches (15 cm). Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven. Serve 2 pancakes per person and accompany with sauce.
    5. Note: You can mix all the ingredients without having the egg whites separately beaten. However, the pancakes will not be as light and you will yield 6 instead of 8 pancakes.