2 1/2 cups whole wheat flour
2 1/2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter
2 cups whole milk
2 large egg yolks
4 large egg whites
canola oil for brushing skillet
3 cups blueberries

Accompaniment:
Warm pure maple syrup

Directions:
Preheat oven to 250°F.

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small saucepan, melt butter. Add milk and bring just to a simmer. Whisk milk mixture and yolks into flour mixture until just combined.

In a bowl, with an electric mixer, beat whites until they just hold stiff peaks and fold into batter gently but thoroughly.

Heat a 12 inch nonstick skillet over moderate heat and brush with oil. Working in batches of 2, pour 1/4 cup measures of batter into skillet, forming 3 to 4 inch pancakes, and sprinkle each with 3 tablespoons blueberries.

Cook pancakes until bubbles appear on tops and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute more.

Brush skillet with oil between batches as needed. Transfer pancakes as cooked to a platter and keep warm in oven. Serve pancakes with syrup.

Makes about 16.

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