Blueberry Pancakes

So we have been consuming a lot of blueberry pancakes recently with all of the yummy and cheap blueberries around. Matt found this recipe for today's breakfast and we really liked it. They weren't too runny or dry like some can be, but came out delicious. This recipe can also be made into an "instant" pancake mix if you follow the Food Network's recipe, courtesy of Alton Brown, but I chose to do a third of the recipe for just one batch, as follows:

Blueberry Pancakes

adapted from the Food Network

Ingredients:

2 c. flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. sugar

2 eggs, separated

2 c. buttermilk (if you don't have buttermilk on hand, keep this in mind- For every cup of buttermilk needed, put one tbsp. of lemon juice in a liquid measuring cup and pour milk in to equal 1 cup.)

4 tbsp. melted butter

2 c. fresh blueberries (or other delicious fruit desired)

Directions:

Heat an electric griddle or frying pan to 350 degrees. Mix dry ingredients and set aside.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

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 pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Add blueberries now or sprinkle them on top after pouring batter on to griddle.

Cook them, eat and enjoy them, and if you're lucky like us, your blueberries will be so juicy they'll pop when you eat your pancakes.