Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons confectioners' sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups milk
• 4 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1 large egg yolk plus 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup fresh Wisconsin blueberries

Directions

1. Whisk egg whites and sugar to make meringue and carefully fold in dry ingredients followed by the blueberries.
2. Place a griddle pan over medium heat. Pour pancake batter into small circles and, cook for about 4 minutes.
3. Flip, cooking an additional 2 minutes on the other side. Serve with maple syrup or powdered sugar!