Buttermilk Pancakes

As a family on cold days we love to have Buttermilk Pancakes, they are light and fluffy and you can make different variations my daughter loves Blueberry ones.

This Recipe makes 6 Servings.

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3 large eggs (seperated)

1 tablespoon sugar

1 3/4 cups low-fat buttermilk

1 tablespoon unsalted butter (melted)

1. In a large bowl, combine the flour, baking soda and salt, stir well.
2. In a medium bowl, whisk together the egg yolks and sugar until well combined.
3. In a clean bowl, beat the egg whites with an electric mixer or a wire whisk, to stiff peaks.
4. Gently fold the whites into the flour mixture.

NOW THE COOKING PART…

1. Coat a nonstick griddle or skillet with non stick spray and heat over a medium heat.
2. Spoon a 1/4 cup of batter for each of 18 pancakes onto a griddle and spread into 3 and a half inch circle.
3. Cook until the tops are covered with bubbles, 3-4 minutes.
4. Turn the pancakes over and cook on the other side until the edges are lightly golden, about 2-3 minutes longer.

As I said you can have with different toppings and fillings, you can add dried blueberries to the batter but fresh are the best.

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