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Ingredients

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Blueberry Syrup:
Brown Sugar Syrup:

Directions

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  • Sift together flour, sugar, baking soda, cream of tartar and salt onto sheet of waxed paper.

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  • Whisk together buttermilk and egg yolks in large bowl. Beat flour mixture into buttermilk mixture along with melted butter.

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  • Beat egg whites in small bowl until stiff, but not dry peaks form. Fold into pancake batter.

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  • Heat large skillet or griddle over medium-high heat. Lightly brush with vegetable oil. Working in batches, ladle in scant 1/3 cup batter for each pancake; cook until set and bubbly on top, 2 minutes. Turn pancakes over; cook 1 minute, or until cooked through. Keep warm in 225°F oven.

Instructions Checklist
Blueberry Syrup:
  • Combine fresh or frozen thawed blueberries, sugar, water and ground nutmeg in small saucepan. Bring to boiling over medium heat. Reduce heat to low; simmer for about 7 minutes or until syrup is thickened. Makes about 1-1/2 cups.

Brown Sugar Syrup:
  • Combine packed dark-brown sugar and water in medium-size saucepan. Bring to boiling; stir to dissolve sugar. Lower heat; boil gently until syrupy, about 15 minutes. Stir in vanilla. Makes about 1-2/3 cups.

Nutrition Facts

451 calories; total fat 18g; saturated fat 9g; cholesterol 248mg; sodium 930mg; carbohydrates 55g; protein 16g.

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