NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- all-purpose flour1 3/4 cup
- white granulated sugar2 tbsp
- baking soda2 tsp
- cream of tartar (or baking powder), or baking powder1 1/2 tsp
- salt1/2 tsp
- cinnamon1 tsp
- nutmeg1 tsp
- vanilla extract1 tsp
- buttermilk2 cup
- eggs, separated4
- butter, optional1/4 cup
- frozen blueberries, frozen1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.
Serve warm with whatever topping you prefer.