Pigeon Creek Inn
Pigeon Creek Inn Blueberry Pomegranate Buttermilk Pancakes: Breakfast-Brunch
4 cups King Arthur unbleached, not bromated all-purpose flour<br> 2 teaspoon Rumford aluminum-free baking powder <br> 1 teaspoon baking soda <br> 1 teaspoon kosher salt <br> 3 cups cultured lowfat buttermilk <br> 1 cup whole milk<br> 1/2 cup Lifeway lowfat pomegranate kefir cultured milk smoothie<br> 4 large organic egg whites<br> 4 large organic egg yolks<br> 8 tablespoons organic unsalted butter, melted<br> Fresh blueberries<br> Canola oil for griddle <br>
Pre-heat griddle to 375 F. <br><br> In a large bowl whisk together flour, baking powder, baking soda, and kosher salt. In a separate bowl pour buttermilk, milk and pomegranate kifer. Whisk egg whites into milk mixture. Whisk egg yolks with melted butter, then add to milk mixture. Pour wet ingredients into dry ingredients and immediately whisk together until just mixed.<br><br> Brush pre-heated griddle with canola oil. Pour batter with 1/3 measuring cup, 1/4 cup at a time, onto griddle. Immediately drop 7 to 10 fresh blueberries onto top of each pancake. When pancake bottoms are brown ant top surfaces start to bubble, flip pancakes and cook until browned. Stack 3 pancakes on top of each other and serve hot with real maple syrup and a pat of butter on top.<br><br> Serves 6 to 8 hungry guests.