Instructions: In a bowl, separate eggs and beat the yolks until lemon-colored. Add the sugar, salt and 1/2 cup milk. Sift the flour. Measure and add to the yolk mixture. Add the remaining milk and beat until smooth. Stir in the melted butter. Beat egg whites until stiff and fold into yolk mixture. Fold in the coconut and blueberries.

Pour batter onto a lightly-greased skillet, heated to medium, making the size pancake you prefer. Spread the batter with the back of the spoon (it will be stiff from the egg whites). When brown on one side, turn and brown the flip side.

Serve with powdered sugar, jam or sugar for breakfast. These also can be served with ice cream for dessert.

Serves 4.

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