Lemony Cream Cheese Pancakes with Blueberries

Instructions:

1. Step 1:

   In a medium bowl, mix together flour, sugar, baking powder, baking soda and a pinch of salt.

2. Step 2:

   Separate egg, adding the yolk to a separate medium bowl and setting aside the white in a small bowl. Add buttermilk to yolk and whisk until combined.

3. Step 3:

   Cut cream cheese into 1/4-inch cubes; add to buttermilk mixture, mixing until cream cheese breaks down into curds.

4. Step 4:

   Zest and juice lemon. Melt butter the microwave in a microwave-safe dish, making sure it doesn't start to bubble. Add butter to the wet ingredients, along with vanilla, 1 tsp lemon zest and 1 Tbsp juice. Whisk until thoroughly combined.

5. Step 5:

   Add dry ingredients to wet and mix thoroughly. Whisk egg white, using an electric mixer if possible, until stiff, about 3 minutes; fold into batter. If prepping ahead, cover bowl with plastic wrap and refrigerate until ready to cook.

6. Step 6:

   Heat a griddle or medium skillet over medium-high heat until a drop of water sizzles. Grease with cooking spray.

7. Step 7:

   Drop batter onto pan in 1/3-cup measures. Drop blueberries into each pancake and cook 3 minutes until bubbles start to form in the top. Flip and cook 2 to 3 more minutes, until pancakes puff up. Transfer to serving plate.

8. Step 8:

   Leftover batter can be kept covered in the fridge up to 4 days.