Yankee Plus Dec 2015
TABLE OF CONTENTS
Use fresh or frozen blueberries in this pancake recipe.
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- Blueberry Pancakes
- 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.