CRANBERRY BUTTERMILK PANCAKES

Cranberry Buttermilk Pancakes image

Provided by @MakeItYours

Number Of Ingredients 7

1 1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs, at room temperature, separated
1/2 cup frozen cranberries, thawed

Steps:

In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
Heat a lightly buttered griddle over medium-high. For each pancake, pour 1/4 cup of the batter on the hot surface to form a 4-inch circle. Sprinkle a few cranberries over the top. Cook until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes.
Top with syrup and serve fresh berries on the side.