Thursday, August 20, 2009

Blueberry Buttermilk Pancakes

My mom gave me 5 pounds of frozen blueberries, so I've been trying out some new recipes using blueberries. Of course, the first one I had to try was Blueberry Pancakes. Yum! These were so delicious. I think they tasted better than any that I have had at a restaurant. I've always been a breakfast person so lots of times we'll have breakfast for dinner. We've been doing that a lot lately. I could eat these for breakfast, lunch, and dinner.

Blueberry Buttermilk Pancakes

2 c. sifted unleavened cake flour
4 tsp. baking powder1/2 tsp. salt
4 lg. eggs, separated
2 c. buttermilk
4 tbsp. unsalted butte
r, melted and cooled
2 full cups frozen blueberries
1/2 tsp. cream of tartar
butter for greasing skillet

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. Do not overmix. Gently fold in the beaten egg whites.
Preheat the skillet. Lightly grease the skillet 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.
Makes between 18 and 22 four inch pancakes. Pancakes may be frozen and reheated.

1 comment:

Renee said...

Looking yummy!!!!!!!!!!thanks for sharing such a cute recipe....

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Reenee
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