Sift together the dry ingredients flour, sugar, baking powder, baking soda, and salt.

Separate the egg whites from the yolks. Beat the egg whites until stiff peaks and set aside.

Mix the zest from the lemon, lemon juice, sour cream, evaporated milk, 2 tablespoons melted butter, and egg yolks. Quickly mix the dry ingredients with the wet ingredients. Fold in the egg whites and blueberries.

Over medium high heat melt butter in a skillet, once the butter is melted and skillet is hot pour batter onto the skillet. The size really depends on your preference. Cook until the batter starts to bubble and the under side is browned, flip and cook until the second side is done. (Flip only once).

Serve while hot with your favorite syrup.