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To make these refreshingly light pancakes, the inn recommends adding blueberries to the batter after it has been spooned onto the griddle. If you're in a hurry and don't mind a slight touch of blue throughout, add the berries along with the other ingredients. The inn always serves them with New York State maple syrup. —Butternut Inn, Chaffee, New York
Yield: Serves 4.
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1-1/4 teaspoons baking soda
- 2 cups buttermilk
- 1 teaspoon vanilla
- 1 egg, separated
- 1 cup blueberries
In a large bowl combine the flour, salt, and baking soda. Add the buttermilk, vanilla, and egg yolk and stir until barely mixed. Beat the egg white until stiff and fold into the batter. Drop batter by spoonfuls onto a hot greased griddle. Add the blueberries and cook until bubbles form. Flip and brown the other side.
