The Best Buttermilk Blueberry Pancakes

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
24%
CHOL
27%
SOD
35%

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Ingredients for 18 servings

2 cups sifted unleavened cake flour

4 tablespoons unsalted butter, melted and cooled

1/2 teaspoon salt

4 large eggs, separated

2 cups buttermilk

Butter for greasing griddle or skillet

4 teaspoons baking powder

1/2 teaspoon cream of tartar

2 full cups frozen blueberries

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