Blueberry Pancakes

We live five minutes from a blueberry farm with the most delicious berries where we pick 7 pound buckets of berries at a time! Most of those berries are eaten by the handful, they're just so good! That was until the Food Network Magazine's Big Breakfast Issue showed up in my mailbox! I'm usually a waffle person, but these pancakes were perfect. Let me know what you think after you've tried them!

Fluffy Blueberry Pancakes
1 1/2 cups all purpose flour
3 tablespoons confectioner's sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/14 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 cup fresh  blueberries, or chocolate chips, or strawberries
butter and syrup for serving

1. whisk the flour, confectioner's sugar, baking powder, and salt in a large bowl. Whisk the milk, egg yolk, melted butter, and vanilla in a medium bowl until combined. In a separate large bowl beat the 3 eggs whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
2. Stir the milk mixture into the flour mixture with a rubber spatula until just combined. A few lumps are ok, Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined. Don't over mix.
3.Heat a griddle or non stick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is nicely browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate and repeat with remaining batter, brushing the pan with more butter as necessary. This should make about 12 pancakes. Serve with butter and syrup.

Ready to devour! (extra dark ones are for my favorite taste tester!)