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.


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