Place the egg yolks and milk in a medium bowl and mix thoroughly. Sift over the flour, caster sugar and salt and combine well.
Whisk the egg whites in a glass or metallic bowl until they form soft peaks, then fold into the flour mixture gently. Carefully fold in the blueberries.
Heat the oil in a frying pan over medium high heat. Drop 2 tablespoons of the mixture into the pan for each pancake, and cook for 2 minutes or until golden brown. Flip and cook for a further minute on the other side.
this was absolutely DELICIOUS!! the mix was light, creamy and fluffy + it was super easy! I sprinkled raspberries on top of the pancakes as they fried in the pan, and it made it extra sweet. Served with dusted icing sugar and French Vanilla icecream, this is DEFINATLEY a favourite!! - 24 Jan 2010