HOLIDAY BLUEBERRY BUTTERMILK PANCAKES (YUM!!)
1 ½ cups all-purpose Flour
½ tsp. table Salt
1 ¼ tsp. Baking Soda
2 ½ cups low-fat Buttermilk
1 tsp. Vanilla Extract
1 Egg, separated
1 cup Blueberries, fresh or frozen (thawed/drained)
In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.
Beat egg white until stiff and fold into batter.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries (pushing each one down all the way into pancake) and cook until bubbles form, 3 to 5 minutes. Flip cakes and brown other side, 2 to 3 minutes. Serve warm with butter and syrup.