Brampton’s Blueberry or Peach Pancakes

Ingredients:

• 2 cups unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 2¼ cups buttermilk
• 2 large eggs, separated
• ½ stick (4 tablespoons) unsalted butter, melted
• 2 tablespoons pure maple syrup
• 2½ cups fresh or frozen blueberries or peeled and diced peaches. (Add the juice of ½ lemon and 1 tablespoon of sugar to peaches before using.)
• clarified butter for griddle

Instructions:

1. Pre-heat griddle to medium-high heat. 375 degrees on an electric griddle.

2. In a large bowl mix flour, baking powder, baking soda and nutmeg. Set aside.

3. In a separate bowl add salt to egg whites and beat until stiff but not dry.

4. In a 4 cup measuring cup measure buttermilk and add maple syrup, egg yolks and melted butter. Mix with a fork until all is well blended.

5. Gently pour and stir buttermilk mixture into the flour mixture. Gently fold in stiff egg whites. Make sure not to over do it.

6. Fold in blueberries or peaches.

7. Lightly butter griddle, preferably using clarified butter*, and cook pancakes until the top bubbles, flip and cook other side until lightly browned.

8. They are best served with warm maple syrup.

9. Pre-heat griddle to medium-high heat. 375 degrees on an electric griddle.