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Blueberry Buttermilk Pancakes

  • Writer: Victoria Lim
    Victoria Lim
  • Jul 9, 2014
  • 1 min read

Yield: 8 Pieces

Ingredients

180 g All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

25 g White Sugar

100 g Blueberries, fresh

2 Egg Yolks

490 g Buttermilk (480 g Whole Milk + 10 g White Vinegar/Lemon Juice)

57 g Unsalted Butter, melted


2 Egg Whites

25 g White Sugar


Instructions

  1. Whisk all purpose flour, baking powder, baking soda and salt together, and set aside.

  2. Toss the blueberries in 2 tbsp of the flour mix.

  3. Whisk egg yolks and sugar till pale and fluffy.

  4. Add buttermilk and melted butter and mix until well incorporated.

  5. Add in dry ingredients and mix till well combined.

  6. In a separate bowl with a whisk attachment, beat egg whites with sugar till stiff peaks.

  7. Fold egg whites into the egg yolk mixture, then gently fold in the blueberries.

  8. Fry over a large non-stick skillet brushed with butter or sprayed with oi

 
 
 

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