Use fresh or frozen blueberries in this pancake recipe. Here's a large photo of the blueberry pancakes.
Yield: Makes About 12 4-inch Pancakes
Ingredients:
- 2 eggs, separated
- 1 1/2 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 3/4 teasooon salt
- 1/2 cup milk
- 1/2 cup buttermilk
- 3 tablespoons butter, melted
- 1 cup fresh or frozen thawed blueberries, rinsed and let dry
Preparation:
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle.
Makes about 10 to 12 4-inch pancakes.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle.
Makes about 10 to 12 4-inch pancakes.
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