Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place blueberries on a paper towel lined plate to soak up any remaining moisture after thawing.
2. 6123036 Upgrade to a paid membership 87200 to unlock all instructions 51380
3. 3672561 Upgrade to a paid membership 45367 to unlock all instructions 60746
4. 6228624 Upgrade to a paid membership 83999 to unlock all instructions 52951
5. 7545077 Upgrade to a paid membership 29123 to unlock all instructions 13144
6. 6163795 Upgrade to a paid membership 81605 to unlock all instructions 92650
7. 8495828 Upgrade to a paid membership 16076 to unlock all instructions 36857
8. 2434790 Upgrade to a paid membership 27004 to unlock all instructions 32399
9. 1530014 Upgrade to a paid membership 77329 to unlock all instructions 4811
10. 1358972 Upgrade to a paid membership 28421 to unlock all instructions 70484
11. 2964987 Upgrade to a paid membership 96708 to unlock all instructions 13506
12. 3838104 Upgrade to a paid membership 83445 to unlock all instructions 68329

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5660386 Upgrade to a paid membership 71207 to unlock all instructions 44467

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place blueberries on a paper towel lined plate to soak up any remaining moisture after thawing.
2. In a mixing bowl, sift together flour #1, sugar, and baking powder. Set aside.
3. In another mixing bowl combine buttermilk with egg yolk and lemon juice.
4. Add flour mixture to buttermilk mixture.
5. Gently coat blueberries with flour #2 and then fold into batter.
6. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form.
7. Gently fold into batter until combined.
8. Heat a skillet to medium heat, then pour 2 heaping Tbsp of batter on it per pancake.
9. Cook until bottoms are golden brown, then flip and cook until centers are set.
10. Continue with remaining batter until all pancakes are cooked.