Blueberry Buttermilk Pancakes
These Blueberry Buttermilk Pancakes are not only delicious with a wonderfully fluffy texture, they’re also relatively low in fat.
By Yankee Magazine|Oct 23 2017|
Blueberry Buttermilk Pancakes
Photo Credit: Heath RobbinsThese Blueberry Buttermilk Pancakes are not only delicious, they’re also relatively low in fat. The trick is to separate the egg, then whip the egg white and fold it back into the batter, giving the cakes a tremendous lift and a wonderfully fluffy texture.
Yield:
Serves 4.
Total Time:
45 minutesIngredients
1-1/2 cups flour
1/2 teaspoon salt
1-1/4 teaspoons baking soda
2 cups low-fat buttermilk
1 teaspoon vanilla
1 egg, separated
1 cup blueberries
Instructions
In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.
Beat egg white until stiff and fold into batter.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3—5 minutes. Flip cakes and brown other side, 2—3 minutes. Serve warm.
Made 16, 5 inch diameter pancakes. I used frozen wild blueberries, dropping on top as suggested. Those pancakes did not cook through before the outside began to burn. Recommend using fresh blueberries only.
These pancakes were delicious!
Oh my! These were delicious! I got carried away & separated the egg over the batter & reserved the yolk-duh-????, so I just mixed it all together. Worked perfectly! Will try the whipped egg white next time! ????