Blueberry Buttermilk Pancakes

Yield 6 servings

2 cups all purpose flour
4 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
11/2 cups buttermilk
3/4 cup milk (add a tablespoon if batter is thick)
2 large eggs, separated
4 tablespoons butter, melted
11/2 cups blueberries (fresh, or frozen - thawed and drained)

1 In a large mixing bowl, whisk together dry ingredients.
2 In a separate bowl, whisk together buttermilk, milk and egg whites. Add the yolks and melted butter, then blend thoroughly.
3 Add wet ingredients to dry ingredients and blend. Add blueberries and stir gently to combine.
4 For each pancake, pour about 1/4 cup of batter onto heated and buttered griddle.

notes Note: Sour cream or yogurt can be substituted for buttermilk. The results will not be quite as light and fluffy, but still quite good.
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