Ingredients
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1 1/2 cups all-purpose flour
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2 tablespoons sugar
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs, separated
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2 cups buttermilk
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1/4 cup butter, melted
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1 cup rinsed fresh blueberries (or un-rinsed if using frozen)
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1 cup rinsed fresh raspberry (or un-rinsed if using frozen)
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real maple syrup
Instructions
- In large bowl, combine dry ingredients.
- In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
- In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
- Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
- Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
- Serve with real maple syrup.