Double-Berry Pancakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter melted
• 2 cups buttermilk 
• 2 large eggs separated
• 1.5 cups flour all-purpose
• 6 servings maple syrup 
• 1 cup unrinsed blueberries and raspberries fresh frozen rinsed (see notes)
• 0.5 teaspoon salt 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• spatula

Directions

1. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix egg yolks, buttermilk, and butter until well blended. Stir egg-yolk mixture into flour mixture just until well blended.
2. In another large bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold into batter until no white streaks remain.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds; sprinkle evenly with about 1 tablespoon each blueberries and raspberries. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 oven.
4. Serve warm with maple syrup.