Ingredients
- 2 1/4 cup buttermilk
- 1/4 cup melted unsalted butter
- 3 cup large eggs, separated
- 2 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Preparation
Baking Directions:
In a medium mixing bowl, beat together the buttermilk and melted butter.
When they are well combined, whisk in the egg yolks.
Set aside.
In another mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Set aside.
Using an electric mixer beat the egg whites until soft peaks.
Pour the buttermilk mixture into the dry ingredients and mix them together to just blend.
Do not over beat.
Using a rubber spatula, gently fold in the egg whites to just incorporate.
Heat a nonstick omelet pan over medium heat.
Spoon the batter filling into the pan.
Dot the top of the pancake with plenty of blueberries.
Cook until the top is covered with bursting bubbles.
Flip and cook the remaining side.
