In this week’s Cui­sine Beyond seg­ment of the Bed, Bath & Beyond newslet­ter, Chef Ryan Scott has a fab­u­lous recipe that mer­its a sec­ond look: Souf­flé Blue­berry Pan­cakes with Blue­berry Cream Top­ping.

I have to say, I am NOT a fan of pan­cakes due to trauma endured at one Catholic school that only served pan­cakes every. sin­gle. Wednes­day. To boot, they were the worst pan­cakes imag­in­able and to have school lunch of card­board pan­cakes. Blech!

Rule of thumb is that I nor­mally don’t enjoy pan­cakes unless they are blue­berry (because, of course, my Bampa made the *best* blue­berry pan­cakes, ever) or corn frit­ters (also kudos to the Bamps for that one).

If you try it, let us know how it works out.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Souf­flé Blue­berry Pan­cakes with Blue­berry Cream Top­ping

(Recipe & Photo cour­tesy of Chef Ryan Scott & Bed Bath & Beyond)

Pan­cakes
Ingre­di­ents:
1 1/4 cups all-purpose flour
1 1/4 cups cake flour
1/2 tea­spoon bak­ing soda
2 table­spoons bak­ing pow­der
2 table­spoons sugar
1 tea­spoon salt
6 table­spoons unsalted but­ter, melted
2 1/2 cups but­ter­milk
1/4 cup milk
1 tea­spoon vanilla extract
1 pint of blueberries

Prepa­ra­tion:

1. Place all the dry ingre­di­ents together in one bowl and mix well. In another bowl, add the melted but­ter to the egg yolks and mix well, then slowly add the but­ter­milk, milk, and vanilla.
2. Whip the egg whites in a third bowl until stiff (but not dry). Add the dry ingre­di­ents to the but­ter­milk mix­ture and blend until every­thing is moist and lumpy. (Do not overmix—this is very impor­tant for ten­der pan­cakes.) Fold in the whipped egg whites with a rub­ber spat­ula until blended. (Small specks of egg white are good).
3. Let the bat­ter rest for 20 minutes.
4. On a lightly oiled grid­dle, pour one ladle of bat­ter and spread lightly.
5. Sprin­kle a small amount of blue­ber­ries on top and cook until the under­side is light brown.
6. Flip and cook until the other side is light brown.
7. Keep all pan­cakes warm in a 200ºF oven until ready to serve.
8. Enjoy with Blue­berry Cream (see the fol­low­ing recipe), but­ter, and maple syrup, if desired.

Blue­berry Cream
Ingre­di­ents:
4 ounces cream cheese
1/2 cup blue­ber­ries
1/4 cup Pas­try Cream (see the fol­low­ing recipe) or vanilla instant pud­ding
1/4 tea­spoon salt
2 table­spoons sugar

Prepa­ra­tion:

1. Com­bine ingredients.
2. Beat until light.

Pas­try Cream
Ingre­di­ents:
4 table­spoons sugar
2 table­spoons plus 1 tea­spoon corn­starch
1 cup milk
1 egg yolk
1 egg, whole
1/2 tea­spoon vanilla extract
2 table­spoons butter

Prepa­ra­tion:

1. Beat sugar, corn­starch, egg, and vanilla.
2. Bring milk to a boil, then add to the egg mixture.
3. Boil and whip until thick.
4. Add the but­ter and place plas­tic wrap on top until cooled.