Wild Berry Pancakes

Wild Berry Pancakes

Ingredients

• 1 cup unbleached all-purpose flour, preferably organic
• 1⁄ 2 cup whole wheat flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1⁄ 2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups buttermilk
• 2 large eggs, separated
• 4 tablespoons (1⁄ 2 stick) unsalted butter, melted
• 2 cups huckleberries, fresh or frozen (do not thaw)
• Vegetable oil , for brushing the griddle
• Unsalted butter , for serving
• Maple syrup, agave nectar, or honey, for serving

Cooking Instructions: 

1. Whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. 
2. Whisk together the buttermilk and egg whites in another bowl. 
3. Whisk together the egg yolks and melted butter in a small bowl, then whisk into the buttermilk mixture. 
4. Make a well in the center of the dry ingredients and pour in the liquids. 
5. Whisk briefly, just until combined. Stir in the berries.
6. Preheat the oven to 200°F. 
7. Line a baking sheet with a clean kitchen towel that has been folded in half. 
8. Heat a griddle or large skillet over high heat until a splash of water splashed across the surface forms skittering droplets. 
9. Using 1⁄4 cup for each, pour the batter onto the griddle, leaving plenty of space around the pancakes. 
10. Cook until bubbles form on tops of the pancakes, about 2 minutes. 
11. Turn and cook until the other sides are browned, about 1 minute. 
12. Nestle the pancakes between the folds of the kitchen towel on the baking sheet and warm in the oven while making the remaining pancakes.
13. Serve hot, with butter and pitchers of syrup passed at the table.