Blueberry Sour Cream Pancakes with Maple Syrup Pecans

1 1/2 C flour
1 tsp. baking powder
1 tsp. salt
1/4 C superfine sugar
2 eggs, separated
1C sour cream
2/3C milk
4 TBSP unsalted butter, melted and cooled
8oz blueberries, fresh or frozen
vanilla ice cream to serve

Maple Syrup Pecans:
4oz pecans
1C Maple Syrup
4TBSP unsalted butter

Preheat oven to 400F.

To make the maple syrup pecans, spread the pecan halves over a baking sheet and cook in the preheated oven for 5 minutes or until lightly toasted. Simmer the maple syrup in a small saucepan 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 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. (Do not overmix- a few lumps of flour and egg white don’t matter)

Lightly grease a skillet and preheat over medium heat. Reduce the heat. Pour 3 TBSP. of batter into the pan and cook in batches of 3 to 4 for 1-2 minutes over very low heat to avoid burning the blueberries, until small bubbles begin to appear on top 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 and maple syrup pecans.

*makes 8-10 pancakes