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.