Yields: About 6 small pancakes
In medium size mixing bowl combine egg yolks, 3 Tablespoons sugar, vanilla and lemon extract. Mix until just combined.
Add all-purpose flour, baking powder, and salt. Mix until completely combined.
Using a handheld/stand mixer begin mixing egg whites on low until foamy.
Add 2 Tablespoons of sugar to egg whites and mix on medium speed until soft peaks form.
Gently fold in Dried Blueberries.
Heat saute pan over medium-low heat and lightly brush the pan vegetable oil.
Scoop 2 Tablespoons of pancake mixture into pan. Cook the pancake for about 4-5 min or until bubbles begin to form on top.
Add 1 Tablespoon of pancake mixture in the middle of the pancake and gently use a spatula to flip the pancake over. Continue cooking for an additional 4-5 min. Pancake is done once it is
golden brown and the inside is no longer runny.
Serve stacked with butter, fresh blueberries, and powdered sugar.
