Buttermilk Blueberry Pancakes |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Here is another version of my blueberry pancake collection. Of course we serve it with Canadian Maple syrup. Every fall we drive to Quebec to pick up our ration of maple syrup from my brother-in-law, who makes his own. A real treat for us, and we enjoy the lovely fall follage of the maple trees. Ingredients:
3 eggs, separated |
2 cups buttermilk |
1 1/2 cups flour |
1 tablespoon sugar |
1 teaspoon baking soda |
1/4 cup unsalted butter |
1 cup blueberries (fresh or frozen) |
Directions:
1. Beat eggs whites until stiff and set aside.
2. In another bowl beat egg yolks with buttermilk.
3. Combine flour with sugar and baking soda.
4. Stir together well.
5. Mix dry ingredients into egg yolk mixture until only just blended.
6. Gently fold in beaten egg whites.
7. Fold in blueberries.
8. Melt butter in a skillet and stir melted butter into batter.
9. Return skillet to medium high heat.
10. Spoon batter in 1/4 cupfuls into pan.
11. Serve with pure maple syrup and garnish with fresh fruit.
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