This is my wife's recipe - they are truly excellent! Whipping the egg whites separately and folding them in gives lighter pancakes than just using the whole eggs in the batter. This serves 4 and can be cut in half for 2. For more buckwheat taste, increase the buckwheat flour and decrease the AP flour. 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, washed and patted dry 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. In an electric skillet, set to 325 degrees. 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.