Blueberry Pancakes

Rinse the blueberries and pat dry. Separate the eggs. Beat the yolks with the milk, honey, salt, flour and baking powder until smooth. The batter should be slightly viscous, add a little more or less milk, if necessary. Let rest 30 minutes.

Beat the egg whites until stiff and fold into the batter along with the blueberries. Heat the butter in a skillet and working in batches drop the batter by tablespoonfuls into the pan. Cook until bubbles appear on the surface, 1-2 minutes. Flip the pancakes over and cook until golden brown on the underside, 1-2 minutes. Remove and keep warm. Repeat until all the batter is used.