-
1
Note: Prepare the sauce first (see below) and let it simmer while preparing the pancakes!
-
2
Combine flour, sugars, baking powder, baking soda, and salt in large bowl; set aside.
-
3
Whisk together in another bowl buttermilk, egg yolks, 6 tbsp (90 ml) melted butter and vanilla; set aside.
-
4
Beat egg whites in a mixing bowl until soft peaks form; set aside.
-
5
Heat a skillet or griddle to medium-high or until a drop of batter sizzles.
-
6
Brush 1 tbsp (15 ml) butter over surface.
-
7
Add dry ingredients to the buttermilk mixture and stir just until mixed.
-
8
Gently fold in egg whites, then 1 cup (225 ml) blueberries, just until blended; do not overmix.
-
9
Pour a small amount of batter at a time into hot skillet, and cook for 2 to 3 minutes or until bubbles appear on the surface and the underside is golden brown.
-
10
Turn the pancake, and cook until golden brown.
-
11
Brush the skillet with remaining melted butter as needed during cooking.
-
12
Serve immediately with blueberry sauce and whipped cream.
-
13
In a saucepan, combine 1 cup (225 ml) blueberries, 2 tbsp (30 ml) brown sugar and maple syrup.
-
14
Bring to a boil, reduce to simmer while preparing pancakes.
-
15
With hand or stand mixer, whip together the whipping cream and confectioners sugar until desired consistency is reached.
-
16
Do not overbeat!
