Super fluffy pancakes with a clove and peach reduction…

I have posted about berry pancakes before and the basic recipe for this one remains the same except for the secret ingredient – fluffy egg whites.

This recipe takes me back a few years when I was visiting friends in Philadelphia, PA. The friend who lived there took us to the Reading Terminal market to get us to try what she claimed were the best pancakes in the world. The booth was called “Dutch Eating Place” and behind the counter were young Amish girls making delectable looking blueberry pancakes. When we got served them, it was with home made butter and real maple syrup. I can say, with my hand on my heart, that they were indeed the best pancakes in the world. I managed to find a picture to share with you.

This recipe is an attempt at mimicking those awesome pancakes. The idea to do so came from a SKYPE conversation with a friend who said her husband would beat egg whites to make them fluffy. The peach reduction was my touch. Hope you try it and like it!

a. Amish-blue-berry-pancakes at Reading Terminal Market b. My fluffy blueberry pancakes with a peach reduction

Ingredients (makes 8 pancakes):

2 cups of standard flour

1/2 cup of caster sugar

grated rind of a lemon

2 egss, separated

1 teaspoon vanilla essence

1/2 teaspoon baking powder

For the peach reduction:

Juice of 1 orange

3-4 cloves (add more if you like the taste of cloves)

1 x 400gm tin of peaches, drained and chopped finely

1/2 cup of caster sugar


1. In a small pan, add the orange juice, 1/2 cup of caster sugar, the cloves and chopped peaches and stew on a low flame. Stir every 10 minutes.

2. Add the flour, baking powder, lemon rind and caster sugar to a large mixing bowl and mix well.

3. Melt the butter in the microwave and allow to cool.

4. Add all the buttermilk and mix well to make a smooth thin batter.

5. Lightly beat the egg yolks, add it to the batter and mix well. Add the vanilla essence and mix well.

6. Add the cooled butter and mix well (pictures 6,7 and 8).

7. Whisk the egg whites until they form stiff peaks (pictures 9 & 10).

8. Fold the egg whites into the batter just before making the pancakes (pictures 11 & 12).

9. Use a 1/2 cup measure as this will give you the right amount of batter for a medium sized pancake. Pour the batter in the middle of the pan and move the pan to spread the batter into a wider circle (Pictures 13-16).

10. Sprinkle blueberries around the pancake to suit your love for blueberries. Don’t move the pancake until the edges of the pancakes have started turning brown.

11. The first pancake will be a bit pale as the pan is still getting to the right temperature (picture 17). The remaining will be a lovely golden brown (picture 18).

12. Use up all the batter to make pancakes. Stir the peach and clove reduction intermittently.

13. When the last pancake is done, serve with the hot peach reduction.

14. We were too greedy to wait till the end so we ate as we cooked the pancakes.


Super-fluffy pancakes with a clove-peach reduction
1. Squeeze juice of one juicy orange 2. Place the orange juice, ½ cup of caster sugar and 3-4 cloves in a pot 3. Drain a can of peaches 4. Chop the peaches into fine pieces 5. Add the peaches the sugary juice and allow to reduce for upto 40 minutes on a low flame 6. Make a batter and add melted butter to it 7&8. Mix the butter in until uniformly spread 9 & 10. Whisk 2 egg whites until stiff peaks are formed 11 & 12. Add the whites to the batter and fold gently 13 & 14. Use ½ a cup of batter for one pancake and pour it on a warm pan 15. Sprinkle fresh blueberries onto the pancake 16. The pancake is ready to turn over when the edges turn brown 17. Let the pancake cook on the berry side 18. Pale pancakes or brown ones can be made 19. The peach reduction ready to eat 20. Pancakes with peach reduction ready to eat

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