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BUTTERMILK BLUEBERRY PANCAKES 2 c. sifted unleavened cake flour 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 skillet 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |