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Buttermilk Blueberry Pancakes Recipe

by CookEatShare Cookbook

Ingredients

2 c. sifted unleavened cake flour 4 teaspoon baking pwdr 1/2 teaspoon salt 4 lg. large eggs, separated 2 c. buttermilk

4 T unsalted butter, melted and cooled 1/2 teaspoon cream of tartar 2 full c. frzn blueberries Butter for frying pan

Directions

1. In a large bowl, put together flour, baking pwdr and salt. In a small bowl, beat egg yolks and buttermilk to blend slightly. In another bowl, beat egg whites till foamy, add in cream of tartar and beat till stiff peaks forms. Set aside. Add in yolk mix to flour mix and mix lightly with a fork till flour is moistened then stir in the butter. The batter should be lumpy; overmixing makes tough pancakes. Gently mix in the egg whites.Preheat griddle and lightly butter before each batch. Pour out batter to make 4 inch rounds and quickly drop 6-8 frzn berries onto each pancake. When underside is golden brown, flip pancake and cook 30 seconds more. Yield 18 - 4 inch pancakes.

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