Cookbook | Ingredients | Recipes

Ingredients

• 1 3/4 cup all-purpose flour
• 2 T. sugar
• 2 tsp. baking soda
• 1 1/2 tsp. cream of tartar (or baking powder)
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. vanilla extract
• 2 cups buttermilk
• 4 eggs, separated
• 1/4 cup butter (optional)
• 1 cup frozen blueberries

Procedure

1. Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
2. Whisk together buttermilk, butter and egg yolks in a large bowl. Beat flour mixture onto buttermilk mixture. Mix in blueberries.
3. Beat egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
4. Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, cook for 1 more minute.
5. Serve warm with whatever topping you prefer.