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2 c. sifted unleavened cake
4 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 c. buttermilk
1/2 tsp. cream of tartar
4 Tbsp. unsalted butter,
melted and cooled
2 full c. frozen blueberries
butter for greasing griddle or

Combine flour, baking powder and salt and blend with
whisk; set aside. Beat the egg yolks and buttermilk together
to blend slightly; set aside. Beat the egg whites until
foamy. Add the cream of tartar and continue beating until
stiff peaks form when beater is raised; set aside. Add the
yolk mixture to the flour mixture and mix together 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.
Preheat the griddle or skillet. Lightly butter the hot
griddle before each batch of pancakes. Pour out the batter to
make 4-inch rounds. Quickly drop about 6 to 8 frozen blue-
berries onto each pancake. Test for doneness by lifting edge
of pancake with a spatula. When golden brown on the bottom,
turn over and cook about 30 seconds on the other side. Serve
with warmed maple syrup, bacon, sausages or scrapple. Makes 18
to 22 (4-inch) pancakes. Pancakes may be frozen and reheated.

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