WePlate
Ingredients
- 220 g (7.8 oz)Wheat flour
- 25 gSugar
- 8 gBaking soda
- 6 gCream of tartar
- 4 gCinnamon (sticks or ground)
- 4 gNutmeg
- 4 gVanilla extract
- 480 g (16.9 oz)Buttermilk
- 4 eggsEggs
- 56 g (2.0 oz)Butter
- 150 g (5.3 oz)Frozen blueberries
Plus water, salt and pepper from your pantry.
Instructions
- Sift together the flour, sugar, baking soda, cream of tartar, salt, cinnamon and nutmeg. Set aside.
- Whisk together the buttermilk, butter, vanilla and egg yolks in a large bowl. Mix the flour mixture into the buttermilk mixture. Mix in the blueberries.
- Whip the egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into the pancake batter.
- Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in ¼ cup of batter for each pancake and cook until set and bubbly on top. Turn over and cook for 1 more minute.
- Serve warm with whatever topping you prefer.
