Pour yourself some coffee, I made you breakfast.
Buttermilk Blueberry Pancakes, to be exact. Light and fluffy, just perfect to start you on your weekend.
So sit back, listen to some Fats Domino, and have some blueberry pancakes - with real maple syrup of course, not that stuff in the plastic bottles.
Buttermilk Blueberry Pancakes, Rose Levy Beranbaum, The New York Times Country Weekend Cookbook
2 cups sifted unleavened cake flour
4 tsp baking powder
1/2 tsp salt
4 large eggs, separated
2 cups buttermilk
1/2 tsp cream of tartar
4 tbsp unsalted butter, melted and cooled
2 full cups frozen blueberries
Butter, for greasing griddle or skillet
1. In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
2. In a small bowl, beat the egg yolks and buttermilk to blend slightly,. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when the beater is raised. Set aside briefly.
3. Add the yolk mixture to the flour mixture and mix lightly with a fork until the flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; over mixing makes tough pancakes. Gently fold in the beaten egg whites.
4. Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make 4-inch rounds. Quickly drop 6-8 frozen blueberries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.
Makes 18-22 four inch pancakes.
Notes - These were super light and delicious. I kept the oven on at 225f and put the finished pancakes in for a few minutes to make sure the middles were cooked through.
I also used far more that 6-8 blueberries in each, but mine were wild berries and so fairly small.
So go ahead and make these for someone that you love, and sing them this song while you're at it!