Jane's Low-Fat Blueberry Pancakes

1 large egg, separated, yoke in one large bowl, white into another large bowl
2 cups plain low-fat yogurt
1/2 cup unsweetened applesauce
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
Whites of 3 large eggs added to bowl with egg white (save yokes for another use)
1/2 teaspoon vegetable oil, more if needed
2 cups Blueberries

Add yogurt, applesauce, sugar and vanilla to egg yolk. Stir with a rubber spatula to mix, then stir in baking soda, salt and flour until blended. Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir 1/3 the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain.

Meanwhile heat a griddle or large skillet over medium heat until a few drops of water flicked onto the surface skitter around and then disappear. Wipe 1/2 teaspoon vegetable oil over cooking surface with a paper towel (it may not be necessary to regrease surface). For each pancake, pour 1/4 cup batter onto griddle or skillet, gently spreading batter to make a 4-inch pancake. Quickly sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden-brown. Turn pancakes over with a broad metal spatula and cook until tops bounce back when touched, about 2 minutes.

Serves 6, 4 pancakes each.