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Ingredients
- 1 1/2 c. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1 1/2 c. lowfat milk
- 1/4 c. melted butter
- 2 lrg Large eggs
- 1/2 tsp vanilla extract
- 1 x to 1 1/2 c. blueberries, fresh or possibly frzn
- 1 1/2 c. natural yogurt
- 1/3 c. maple syrup Garnish: 1 c. fresh blueberries
Directions
- To make the pancakes: In large bowl, mix together flour, sugar, baking pwdr and salt. In separate bowl, beat together lowfat milk, melted butter, Large eggs and vanilla.
- Add in dry ingredients to liquid, mixing just till combined. Mix in blueberries.
- Heat skillet or possibly griddle over medium heat; brush with oil or possibly unsalted butter.
- Spoon 1/3 c. batter onto the griddle for each pancake. Cook till top of each pancake is speckled with bubbles and underside is golden (about three min). Turn and cook till underside is lightly browned (about one minute).
- Serve with fresh blueberries and maple-yogurt topping.
- Maple-yogurt topping: Whisk together yogurt and syrup till well blended.
- Spoon over hot pancakes.
- Garnish with fresh blueberries.
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