Use fresh or frozen blueberries in this pancake recipe.
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat
egg yolks in a medium mixing bowl; add milk and melted butter.
Stir egg mixture into dry ingredients; mix until batter is smooth and stir
in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes 12 pancakes.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.