Featherlight Blueberry Pancakes
Yields about 16 4 1/2 inch pancakes
-2 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 tablespoon sugar
-1/2 teaspoon salt
-1 cup plain yogurt
-1 ¼ cups milk
-2 eggs, separated
-¼ cup butter or margarine, melted
-1 cup blueberries, fresh or frozen and thawed
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Sift together flour, baking powder, soda, sugar, and salt. Combine yogurt, milk, and egg yolks. Stir in butter. Pour liquids into flour mixture, mixing just until dampened. In a separate bowl, beat egg whites until stiff and fold into batter carefully until just combined.
Pour 1/4 cup batter onto the greased griddle or frying pan for each pancake. Arrange a handful of blueberries over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.