The Best Buttermilk Blueberry Pancakes

• 2 cups sifted unleavened cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon cream of tartar
• 2 full cups frozen blueberries
• Butter for greasing griddle or skillet

1. In a large bowl, combine the flour, baking powder and salt and whisk to blend.
2. Set aside.
3. In a small bowl, beat the egg yolks and buttermilk to blend slightly.
4. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised.
5. Set aside briefly.
6. Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened.
7. Stir in the cooled melted butter.
8. The batter should be lumpy; overmixing makes tough pancakes.
9. Gently fold in the beaten egg whites.
10. Preheat the griddle or skillet.
11. Lightly butter the hot griddle before each batch of pancakes.
12. Pour out the batter to make four-inch rounds.
13. Quickly drop about six to eight frozen berries onto each pancake.
14. Test for doneness by lifting a corner of a pancake with a metal spatula.
15. When golden brown, turn over and cook about 30 seconds on the other side.
16. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

cake flour, baking powder, salt, eggs, buttermilk, unsalted butter, cream of tartar, frozen blueberries, butter

Taken from cooking.nytimes.com/recipes/2900 (may not work)