Blueberry Pancakes
Blueberry pancakes made with buttermilk and whipped egg whites have a tall, airy crumb that stays tender around the fruit. Separating the eggs is the key step: the yolks go into the batter for richness, while the whites are beaten stiff and folded in last to lift it. Cinnamon and nutmeg add a gentle warmth, and using frozen berries means you can make these any time of year.
Instructions
Sift the flour, sugar, baking soda, cream of tartar, salt, cinnamon and nutmeg together into a bowl. Set the bowl aside.
In a large bowl, whisk the buttermilk, butter and egg yolks until combined. The source does not say to add the vanilla in a particular step, so stir it into this wet mixture.
Tip the dry ingredients into the buttermilk mixture and mix until combined. Stir in the frozen blueberries.
In a small clean bowl, whip the egg whites until they hold stiff peaks. Stop before the peaks turn dry, then gently fold the whites into the batter.
Heat a large pan or griddle over medium heat and lightly spray or brush it with vegetable oil. Ladle in ¼ cup of batter for each pancake and cook until the top is set and covered in bubbles.
Flip each pancake and cook for 1 more minute. Serve warm with any topping you like.
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