Yield: 6 servings
2 egg whites
1/2 cup all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 egg yolk
1/2 cup club soda
1/4 cup milk
2 tablespoons grated lemon zest
1 teaspoon pure lemon extract
1 tablespoon canola oil
1 cup fresh blueberries
Lightly grease a griddle or skillet and place over medium-high heat.
Meanwhile, in the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center. Add the egg yolk, club soda, milk, lemon zest, lemon extract, and oil, mixing well. Fold in the egg whites and blueberries and gently combine.
Using a 1/4 cup measuring cup, pour the batter on the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. Serve warm with blueberry syrup.
Note: You can substitute orange or lime zest for the lemon, if desired, but change the extract to vanilla.