Cooking Directions

• 1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
• 2. In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
• 3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
• 4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
• 5. With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
• 6. Melt 1 tablespoon of butter in a large skillet over medium heat.
• 7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
• 8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
• 9. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.

Ingredients

• 3 large eggs, separated
• 1 cup full-fat sour cream
• 3 tablespoons whole milk
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 4 tablespoons butter, for the pan
• Maple syrup, for serving