Double-Berry Pancakes - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries
1 cup rinsed fresh raspberry

Preparation

In large bowl, combine dry ingredients.
In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
In another large bowl beat the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked inches
Cook pancakes on a griddle that has been preheated on medium heat.
Use about 1/3 cup of batter for each one.
As soon as you pour the batter onto griddle, arrange 1 tablespoon each of the blueberries and raspberries on the top of the pancake.
Cook until the pancake has bubbled over the surface, then carefully flip.
Cook until the other side is lightly browned.
Serve with syrup.