Poached Blueberry Pancakes

To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites. Preheat oven to 200 degrees F. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop 1/4 cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then repeat. Keep finished pancakes warm in oven. To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes. To serve, spoon warm syrup over pancakes and eat immediately. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.