1 3/4 c. flour
4 tsp. baking powder
1/2 tsp. salt
4 eggs, separated
1 tsp. baking soda
2 c. buttermilk
4 tbsp. melted butter
1 can of well drained and rinsed blueberries

Blend flour, baking powder, salt, and baking soda. In small bowl, beat egg whites until stiff. In medium bowl, beat egg yolks and buttermilk. Add flour mixture to buttermilk mixture and mix lightly with fork just until moistened. Stir in melted butter. Batter should be lumpy. Fold in egg whites. Add drained blueberries. Lightly butter pan. Cook over medium heat. Makes 20 medium pancakes.