Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¾ cup all-purpose flour
- 2 Tbsp white granulated sugar
- 2 tsp baking soda
- 1½ tsp cream of tartar (or baking powder)
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 2 cups buttermilk
- 4 eggs , separated
- ¼ cup butter (optional)
- 1 cup frozen blueberries
Directions
Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.
Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.
Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.
Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.
Serve warm with whatever topping you prefer.