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Buttermilk Blueberry Pancakes


By Chef Charles Lalanne.

Begin by separating three eggs. Beat the whites in a mixing bowl until stiffened.

To the egg yolks add two cups of buttermilk, ¼ of a cup of melted butter and whisk.

In another bowl add two cups of flour, one tsp of salt and one tsp of baking soda and mix together.

Add the wet ingredients to the dry and fold in until incorporated. Fold in egg whites.

Cook on a griddle and add fresh blueberries before you flip the pancake.

Serve with butter and syrup.

Attached Files: chef_72810BlueberryPancakes.jpg 
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