|Whole-wheat flour||1 Cup (16 tbs), separated (cup sour cream abou 12 cup buttermilk butter for blueberries 12 cup 12 cup wholewheat 2 teaspoons powder 34 teaspoon salt 14 cup dark brown sugar)|
Method Sift flours, baking powder and salt into a bowl; stir in sugar and make a well in the center.
Add egg yolks, sour cream and a little buttermilk and beat until mixture is smooth.
Beat 2 minutes, then stir in enough butter- milk to make a batter which pours easily.
Whip egg whites until they hold a stiff peak and fold into batter with blueberries.
Melt a little butter in a skillet or on a griddle and fry pancakes over medium heat, turning them when bubbles rise to the surface.
Serve at once with more berries and sour cream.