Caroline's Saucy Kitchen

Ingredients:

• 10 ounces (2 cups) of all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 large eggs, separated
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted
• Butter or oil for cooking
• Blueberries, fresh or frozen
• Warm maple syrup and butter

Method:

1. Place all the dry ingredients in a large bowl and whisk them all together.
2. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk egg yolks and buttermilk until well blended. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just mixed. Pour the mixture over the dry mix and fold until just blended (there should still be plenty of lumps).
3. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the pan. Use a paper towel to spread it around until no visible butter or oil remains. Using a 1/4-cup dry measure, pour 4 pancakes into the skillet and sprinkle some blueberries on top. Cook until bubbles start on top and the bottoms are golden brown, about 2-3 minutes. Carefully flip the pancakes. Cook on the other side until they are golden brown and completely set. This will take an extra 2 minutes.
4. Serve the pancakes right away, or keep them warm in the oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.