INGREDIENTS:
2 Eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 tsp. baking powder
3 tbsp sugar
3/4 tsp salt
1 Cup milk
3 Tbsp. melted butter
1 Cup fresh or frozen thawed blueberries, rinsed
Blueberry Medley Jam
Whipped Cream
In a small bowl, beat egg whites until stiff; set aside. In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle. Cover with as much Blueberry Medley Jelly and whipped cream as you’d like. Makes 12 pancakes.
