Ingredients

• 2 ¼ cups buttermilk
• ¼ cup unsalted butter
• 3 lg eggs, separated
• 2 ¼ cups all purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whipped salted butter
• Pure maple syrup (approx. 2 cups)

OPTIONAL INGREDIENTS

• Fresh blueberries
• Fresh peaches, sliced
• Plain yogurt (or vanilla)
• Honey

Directions

• Combine pancake ingredients (excluding whipped salted butter & maple syrup) into batter
• NOTE: Slight alterations in ingredient proportions can significantly alter the texture and flavor of your pancakes. Adjust according to your personal tastes.
• Get griddle to a medium heat, but not too hot.
• Lightly oil griddle surface and then start making pancakes, adding blueberries to batter when first poured and before flipping.
• Flip when you see bubbles, approximately 1-2 minutes/side.
• Stack pancakes. Top with yogurt, peaches, blueberries, whipped butter & syrup