combine cornmeal, butter and milk in a small pan over medium heat. heat to just below boiling and remove from heat.

In a large bowl whisk together the dry ingredients.

In a separate smaller bowl thoroughly combine yogurt, egg yolk, and vanilla.

Whisk egg white until it forms soft peaks.

Combine cornmeal mixture with greek yogurt mixture and then stir in the dry ingredients.

Fold in the egg whites until almost combined and then add the blueberries.

Cook over medium low in well seasoned and buttered griddle or cast iron pan by scooping 1/4 cup batter onto the skillet for each pancake. Cook until the top of each pancake is speckled with bubbles and the edges seem set, then flip. Serve immediately or keep warm in a 200°F oven.