Blue Lemon Pancakes (12 servings) 1 1/2 cups all-purpose flour 3 Tablespoons granulated sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1/4 cup butter - melted 2 large eggs - separated 1 cup blueberries - washed and sorted lemon wedges and confectioners sugar - optional Heat oven to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks. Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat. When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 cup dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 minutes. Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 minutes. more. Serve immediately with extra butter; sprinkle with lemon juice & confectioners sugar. Repeat process with rest of batter. Start your day with the flavors of blueberry and lemon in a pancake that's light and fluffy. Mr Breakfast would like to thank REBELSGIRL33 for this recipe. Recipe number 602. Submitted 9/14/2002.