• Pancake Ingredients:
• 1 cup all purpose flour
• 1 tsp baking powder
• 3 eggs, separated
• 1/2 cup buttermilk
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 3 tbsp unsalted butter
• Blueberry Sauce
• Ingredients:
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup Ameratto
• 1/2 cup sugar
• 1 tsp lemon juice

1. Pancake Directions:
3. 1. In a bowl, mix the flour and baking powder.
5. 2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is well mixed.
7. 3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.
9. 4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches. Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven.
11. Blueberry Sauce Directions:
13. 1. In a pot, mix all the ingredients.
14. 2. Bring to a boil and simmer on medium heat for 5 minutes.
15. 3. Let cool to a lukewarm temperature.

I made these last weekend, when my camera was in Nova Scotia with my daughter. So there is no picture of what I made. However, there is one on the food network page. In watching Ricardo make these I thought I would give them a try. I did find this batter to be very thick, so they took longer to cook. The pancake was good when first made, though I left some in the oven to keep warm for Dan and they we not as good then. The blueberry sauce was really good. I would make it again for my pancakes as well as a sauce for ice cream.