Ingredients - dry

1½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar (or 2 of brown)


Ingredients - wet

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups fresh or thawed frozen blueberries
1 teaspoon vanilla if desired

Instructions:

Heat an electric griddle or frying pan to 325~350º F.
(Heat oven to 200 degrees F for keeping warm if needed.)

Whisk dry ingredients together.

Whisk the egg whites and the buttermilk together in a small bowl.

In another bowl, whisk the egg yolks with the melted butter, adding the butter slowly so as not to cook the egg yolks.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.

Pour the liquid ingredients on top of the dry ingredients.

Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle.

Gently ladle the pancake batter onto the griddle and sprinkle on blueberries.

When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.

Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 9 to 12 pancakes.
Leftover pancakes can be kept in the fridge for a couple of days or frozed. Reheat in the toaster or pack for a snack on your bike ride.