The Best Blueberry PancakesTry best blueberry pancakes ever. Make this recipe for beakfast today. INGREDIENTS: 2 c. sifted unleavened cake flour 4 tsp. baking powder 1/2 tsp. salt 4 lg. eggs, separated 2 c. buttermilk 4 tbsp. unsalted butter, melted and cooled 2 full cups frozen blueberries 1/2 tsp. cream of tartar butter for greasing skillet In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside. In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly. Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy. Do not overmix. Gently fold in the beaten egg whites. Preheat the skillet. Lightly grease the skillet before each batch of pancakes. Pour out the batter to make four inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup. Makes between 18 and 22 four inch pancakes. Pancakes may be frozen and reheated.  Return to Blueberry Pancake recipe index from The Best Blueberry Pancakes
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