Buttermilk blueberry pancakes

Prep:15minCook:4min

This recipe makes 8 pancakes about 4" size. It can easily be doubled. You can freeze these pancakes. Serve with maple syrup or other favorite syrup.

Updated at: Thu, 17 Aug 2023 03:27:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories143 kcal (7%)

Total Fat6.7 g (10%)

Carbs16.6 g (6%)

Sugars3.4 g (4%)

Protein4.3 g (9%)

Sodium245.6 mg (12%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupflour

sifted

2 teaspoonsbaking powder

¼ teaspoonsalt

2eggs

large, separated

1 cupbuttermilk

2 tablespoonsunsalted butter

melted and cooled

¼ teaspooncream of tartar

1 cupblueberries

Butter

for greasing griddle or skillet

Instructions

Step 1

In a large bowl, combine the flour, baking powder and salt and stir to blend. Set aside.

Step 2

In one 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.

Step 3

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 and the blueberries.

Step 4

Preheat a griddle. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. 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.