Blueberry Buttermilk Pancakes
Yield 6 servings
Ingredients
2 cups all purpose flour
4 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
11/2 cups buttermilk
3/4 cup milk (add a tablespoon if batter is thick)
2 large eggs, separated
4 tablespoons butter, melted
11/2 cups blueberries (fresh, or frozen - thawed and drained)
| 1 | In a large mixing bowl, whisk together dry ingredients. |
|
| 2 | In a separate bowl, whisk together buttermilk, milk and egg whites. Add the yolks and melted butter, then blend thoroughly. |
|
| 3 | Add wet ingredients to dry ingredients and blend. Add blueberries and stir gently to combine. |
|
| 4 | For each pancake, pour about 1/4 cup of batter onto heated and buttered griddle. |
|
| | |
|
notes
Note: Sour cream or yogurt can be substituted for buttermilk. The results will not be quite as light and fluffy, but still quite good.
