Good Morning Blueberry Pancakes

3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)   

1 Tbsp fresh lemon juice, or more to taste

1 cup all-purpose flour

2 Tbsp sugar, granulated

1/2 tsp baking powder

1/8 tsp table salt

1 cup buttermilk

1 large egg, separated

2 large egg whites

2 tsp unsalted butter, divided

1 Tbsp powdered sugar, for dusting or 1 Tbsp light syrup

In a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk. 

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined. 

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

 Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar or pour syrup over them. Yields 3 pancakes per serving.