THE BEST BUTTERMILK BLUEBERRY PANCAKES

The Best Buttermilk Blueberry Pancakes image

Provided by Joanna Pruess

Time 15m

Yield Between 18 and 22 four-inch pancakes

Number Of Ingredients 9

Previous Next

Ingredients

2 cups sifted unleavened cake flour
4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
2 full cups frozen blueberries
Butter for greasing griddle or skillet

Steps:

In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 175 milligrams, Sugar 3 grams, TransFat 0 grams