Pre-heat your cooking surface/griddle. Also, I put a plate in an oven at 200 degrees F to keep pancakes warm while fixing the rest of breakfast. Cook pancakes at medium high heat. About 1 to 1 1/2 minute on each side if the surface is properly hot.

You will need three mixing bowls ranging in size from large to small.

In the larger bowl, combine all the dry ingredients. Mix with a fork or small whisk. Hold the blueberries until later.

In the medium bowl, using a whisk, combined the buttermilk, the 2 egg yokes, and the oil or melted butter.

In the smaller bowl, whip the egg whites with a mixer (I use a hand mixer for this) at high speed until the whites are stiff and quite fluffy. Make sure all liquid is whipped.

Combine your liquid in the medium bowl with the dry ingredients in the larger bowl with a whisk until mixed thoroughly.

Now, FOLD in your egg whites. If you have not done this before, I do so using a spatula. DO NOT STIR, but rather fold the whites and the mixture you have created in the larger bowl until everything is integrated. Done correctly you will have a nice light pancake. Done incorrectly, the pancakes will still be yummy, just not as light and fluffy.

Now, add your blueberries. Gently mix in with your spatula.

Spoon the mixture onto a greased cooking surface (I usually put a little putter on for each pancake or I use PAM or a canola spray) at about 1/2 cup or a ladle of batter per pancake. Cooking time is about 1 min (give or take) per side. After you cook both sides, then I put in the warmer until completed all pancakes.

Note: I tend to keep a few extra blueberries on the side in case some pancakes end up with out blueberries at the end.

This makes enough for 4-6 people depending on how many pancakes folks like to eat.