In a small sauce pan, warm whole milk and buttermilk over low heat approximately 3 minutes. In a medium sized bowl combine yeast, maple syrup and oil. Once milk has warmed, add to yeast mixture and allow yeast to activate. Mixture will become foamy when complete, approximately 15 minutes. 

While yeast is activating, sift all dry ingredients in a large mixing bowl and set aside. In a separate bowl, whisk egg whites to soft peaks and set aside. In a small sauce pan, heat butter over moderate to high heat until butter browns. Remove from heat.

Once yeast has activated, fold yeast mixture and browned butter in with dry ingredients creating a batter. Fold 50% of egg whites into batter followed by the remaining 50%. 

Over moderate heat, warm your flat skillet with vegetable spray (Pam), spoon 6 in. batter onto warm skillet. Sprinkle with blueberries. When batter begins to bubble spray with vegetable spray and flip pancake. Pancakes will be dark and, due to the maple syrup, will be slightly caramelized.