Banana Blueberry Pancakes

Ingredients
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, separated
1/2 cup fat-free evaporated milk
1/2 cup of water
1 cup of mashed bananas
1 teaspoon vanilla extract
1-1/2 cups blueberries (If using frozen blueberries, do not defrost)

How to make the best banana-blueberry pancakes that will make your man drop to his knees and beg you for more*:

Sift the flour, sugar, baking powder and salt into a big mixing bowl. In a separate bowl mix the egg yolk, evaporated milk, water, mashed bananas and vanilla extract till combined. Add to the dry ingredients and mix until just moistened.

In a clean dry metal bowl, whip eggs to stiff peaks. Gently fold into the batter and let rest for 15 to 25 minutes.

You can mix in the blueberries but I like to sprinkle them on when right after pouring the batter onto the pan. I am slightly OCD in that way and want the perfect amount of berry in each pancake, and I like them equally spaced.

Heat a non-stick pan and use LOTS AND LOTS of butter for pancakes that are slightly crisp on the outside with a perfectly fluffy inside.

The stiff egg whites will give these pancakes a light and fluffy texture. Make sure your bananas are very very very ripe. They need to be so black and shriveled that you considered throwing them away many times, but wait one week longer and they will be just right.

*Okay, so he didn't beg but with that first bite I thought, "Hello there, please call me godess of pancake!".