Lemon Souffle Blueberry Pancakes

My favorite place to have breakfast used to be the Stalk Exchange on Phinney Ridge and I would always order the Lemon Souffle Pancakes with Marionberies. Unfortunately it closed, which may be lucky for me since they charged an arm & a leg (or $8.95) for them which was a bit ridiculous. Here's the closest I've come to duplicating the recipe. I need to keep experimenting with the lemon zest & oil combination, but I'm putting it up here for my friend who requested it.

Lemon Souffle Blueberry Pancakes

adapted from "How to cook everything", Light and Fluffy Pancakes, by Mark Bittman

1 cup milk

4 eggs, separated

1 cup flour

Dash of salt

1 T sugar

1/2 t baking soda

finely grated zest of lemon, to taste (no more than one whole lemon)

1 T fresh lemon juice

A couple drops of pure lemon oil (optional, can replace lemon zest for a finer texture)

1 cup Blueberries, fresh or frozen

Butter or oil

Preheat griddle over medium-low heat while you make batter

Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites until stiff, but not dry.

Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

Add 1 t butter or oil to the skillet and when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Immediately sprinkle a few blueberries over each pancake. Cook until llightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200 degree oven for up to 15 minutes.