Buckwheat-blueberry pancakes

This is my wife’s recipe – they are truly excellent! This serves 4 and can be cut in half for 2.

3/4 c all purpose flour
1/2 c buckwheat flour
2 TB sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c buttermilk
2 TB vegetable oil
2 large eggs, separated
about 1-1/2 c fresh blueberries

Mix dry ingredients in a large bowl, then stir in buttermilk, oil, and egg yolks until blended.  Beat the egg whites until they form peaks, then fold into the batter. For each pancake, drop 1/4 to 1/3c of batter onto a heated, greased skillet and spread to a 4-5 inch circle. Sprinkle 2 TB blueberries on each pancake. Turn when the top is covered with small bubbles and the bottom is browned, then cook another minute or so until the second side is browned.

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