Blueberry Pancakes

Ingredients
(this is the recipe for Classic Buttermilk Pancakes)

2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups plus 2 tbs. buttermilk
2 tbs. unsalted butter, melted, or canola oil, plus extra for greasing

(for Blueberry Pancakes add this to the batter)
1 1/2 cups fresh or frozen blueberries
3 tbs. packed light brown sugar
1 tsp. ground cinnamon

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt (also ground cinnamon if making Blueberry Pancakes). In a small deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree fahrenheit oven. Bake the remaining batter as directed. Top with butter and maple syrup.

Source: Pancakes and Waffles, Lou Seibert Pappas, Chronicle Books, 2004.

Baked Buttermilk Mustard Chicken Thighs

Ingredients

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions

1) Preheat oven to 425 degrees F.

2) Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.

3) Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.

4) Divide mixture into two portions and set one portion aside.

5) Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.

6) Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.

7) Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.

8) To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Source