Description:

Fluffy and wonderful!

Source:

Queen Bee

Serves/Makes:8 servings

Ingredients

• 2 cups (475 ml) flour
• 1/4 cup (60 ml) granulated sugar
• 2 tbsp (30 ml) brown sugar
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 2 cups (475 ml) buttermilk
• 3 egg yolks
• 6 tbsp (90 ml) unsalted butter, melted
• 1 tbsp (15 ml) vanilla extract
• 3 egg whites
• 1 cup (225 ml) blueberries
• 6 tbsp (90 ml) (about) unsalted butter, melted
• For Sauce:
• 1 cup (225 ml) blueberries
• 2 tbsp (30 ml) brown sugar
• 2 tbsp (30 ml) maple syrup
• For whipped cream:
• 1 cup (225 ml) whipping cream
• 2 tsp (10 ml) confectioners sugar

Preparation

• Note: Prepare the sauce first (see below) and let it simmer while preparing the pancakes!
• Pancakes:
• Combine flour, sugars, baking powder, baking soda, and salt in large bowl; set aside.
• Whisk together in another bowl buttermilk, egg yolks, 6 tbsp (90 ml) melted butter and vanilla; set aside.
• Beat egg whites in a mixing bowl until soft peaks form; set aside.
• Heat a skillet or griddle to medium-high or until a drop of batter sizzles. Brush 1 tbsp (15 ml) butter over surface.
• Add dry ingredients to the buttermilk mixture and stir just until mixed.
• Gently fold in egg whites, then 1 cup (225 ml) blueberries, just until blended; do not overmix.
• Pour a small amount of batter at a time into hot skillet, and cook for 2 to 3 minutes or until bubbles appear on the surface and the underside is golden brown.
• Turn the pancake, and cook until golden brown.
• Brush the skillet with remaining melted butter as needed during cooking.
• Serve immediately with blueberry sauce and whipped cream.
• Sauce:
• In a saucepan, combine 1 cup (225 ml) blueberries, 2 tbsp (30 ml) brown sugar and maple syrup.
• Bring to a boil, reduce to simmer while preparing pancakes.
• Whipped Cream:
• With hand or stand mixer, whip together the whipping cream and confectioners sugar until desired consistency is reached. Do not overbeat!

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