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3 eggs, separated
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup butter, melted
16 oz. (2 cups) plain lowfat yogurt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
In a small bowl, beat egg whites at high speed, until stiff peaks form. Set aside. In a large mixer bowl combine egg yolks and all remaining ingredients. Beat at medium speed, scraping bowl often, until well mixed. By hand, fold in beaten egg whites. For each pancake, pour approximately 1/4 cup of batter onto a greased 350 degree griddle.
Top each pancake with a couple blueberries. Cook until bubbles form; turn and cook other side until light brown.
Serves 4
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