By Yankee Magazine
Jan 14 2007
Use fresh or frozen blueberries in this pancake recipe.
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat
egg yolks in a medium mixing bowl; add milk and melted butter.
Stir egg mixture into dry ingredients; mix until batter is smooth and stir
in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes 12 pancakes.