Makes about 30
1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, separated
1 3/4 cup buttermilk
4 tablespoons unsalted butter, melted
1 pint fresh blueberries
Pure maple syrup
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, and salt. Add the egg yolks and buttermilk and stir until well combined; the batter will be thick.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high until stiff but not dry peaks form. Gently fold the whites into the batter using a rubber spatula until combined.
Put 1/2 teaspoon butter in each well of a filled pancake pan. Place over medium heat until the butter begins to bubble. Pour 1 tablespoon of the batter into each well and cook until the bottoms begin to brown, 2 minutes. Place 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. Using 2 wooden skewers or butter knives, flip the pancakes over and cook until golden and crispy, 2-3 minutes more. Transfer to a plate and repeat with the remaining batter.
Dust the pancakes with confectioner's sugar and serve with warm maple syrup.
The number of fillings and flavor combinations that you can incorporate into this recipe has no limit. Fill the pancakes with your favorite flavor of jam or preserves, chocolate chips, diced bananas, or diced apples that have been sautéed in a little bit of butter, cinnamon, and nutmeg. You could even try a teaspoon of peanut butter topped with a teaspoon of grape jelly for a "PB&J Pancake" for kids!
The batter can be altered as well. Fold in some toasted coconut flakes, your favorite spices, or finely chopped lightly toasted nuts. Substitute whole wheat or buckwheat flour for a portion of the regular flour.