Watch the video here:

Make the recipe here:
Blueberry Buttermilk Pancakes
Makes about 12 pancakes

1 1/4 cups all purpose unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 egg, separated at room temperature
1 1/2 cups lowfat buttermilk, room temperature
1 tablespoon unsalted butter, melted and cooled
3/4 cup fresh blueberries
Nonstick cooking spray

Sift together flour, baking powder, baking soda, and sugar in a large bowl. In a medium bowl, whisk together buttermilk, egg yolk, and butter. Using a whisk, whip egg white in a separate bowl until soft peaks form. Add wet ingredients to dry and incorporate with a few swift strokes. Batter will be lumpy so don’t over mix. Gently fold in egg whites and blueberries with a spatula.

Preheat a nonstick skillet over medium heat. When pan is hot, spray with cooking spray if desired. Using scant 1/3 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until bottoms are lightly brown and edges are dry, about 3 minutes. Flip pancakes over and cook another 3 minutes or until pancakes are brown on bottom and firm to touch in center. Keep in warm over until ready to serve.

1 Comment  Leave a Comment