Blueberry Buttermilk Pancakes
These pancakes are not only delicious, they’re also relatively low in fat. The trick is to separate the egg, then whip the egg white and fold it back into the batter, giving the cakes a tremendous lift and a wonderfully fluffy texture.
Ingredients
1-1/2 cups flour
1/2 teaspoon table salt
1-1/4 teaspoons baking soda
2 cups low-fat buttermilk
1 teaspoon vanilla extract
1 egg, separated
1 cup blueberries
Instructions
In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.
Beat egg white until stiff and fold into batter.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3–5 minutes. Flip cakes and brown other side, 2–3 minutes. Serve warm.
Yield:
4 servings
Preparation Time:
45 minutes
Start to Finish Time:
45 minutes
Preparation Method
Category
Course
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Is this supposed to be made
Is this supposed to be made without sugar, or no sweetness at all? Well I guess, if the blueberries are really sweet, it would be ok?
Yes, Joan, these pancakes are
Yes, Joan, these pancakes are made without sugar. However, if you like your cakes on the sweet side, use this recipe as a guideline and add sugar, to taste. We hope you enjoy them!