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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Blueberry Pancakes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1¾ cup all-purpose flour
  • 2 Tbsp white granulated sugar
  • 2 tsp baking soda
  • 1½ tsp cream of tartar (or baking powder)
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 cups buttermilk
  • 4 eggs, separated
  • ¼ cup butter (optional)
  • 1 cup frozen blueberries

Method

  1. Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
  2. Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
  3. Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
  4. 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.
  5. Serve warm with whatever topping you prefer.