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“These are great with Orange Maple Syrup.”
READY IN:
40mins
SERVES:
6
YIELD:
12 5" pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat griddle or nonstick skillet to medium and oven to 200°.
  2. Whisk dry ingredients together in a large bowl; set aside.
  3. Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
  4. Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
  5. Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
  6. Serve pancakes with syrup, and pecans.

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