Place the egg white in a large bowl or stand mixer. With an electric hand mixer, beat the egg whites on high until they form stiff peaks. Set aside.
In a separate bowl, combine flour, sugar, baking powder and salt until fully incorporated.
Next mix milk, vanilla, melted butter and egg yolk. Combine until fully incorporated.
Combine the wet and dry ingredients, gently mixing so there's no dry spots. With a rubber spatula, gently fold in the whipped egg whites into the batter, making sure not to over mix.
In a large frying pan over medium heat, melt butter and fry each pancake until golden brown on each side.
Serve with fresh blueberries and lots of maple syrup.
