Blueberry Pancakes

I have seriously been neglecting this blog, but am hoping now to post a recipe once a week!  We shall see how this goes...

I love Sunday mornings.  We always have a big breakfast with lots of sugary goodness.  Today's breakfast was extra special because I was able to include a special something that I don't often have:

My parents went to Canada last week and I begged them to bring me back some authentic, Canadian maple syrup.  My awesome parents obliged and brought me back this beautiful bottle of pure maple syrup.  In honor of this special guest, I had to make pancakes, of course!  (Yes, I know I can get this stuff here, but it just seems a little extra special to have some brought from Canada, eh?)

Homemade pancakes can be wonderful things, but quite often, they turn into flat & disgusting discs that are only edible beneath a river of good syrup.  Not wanting to waste this special syrup, I knew I had to pull out my finest pancake recipe.  I first discovered the power of yogurt in pancakes when I found the recipe in a Sesame Street cookbook.  Yes, I'm serious.  Who knew such yummy recipes could come of puppets?

Now, these pancakes are really to my taste (since I am the one cooking!), but they can be modified.  I personally love how thick and hearty these are, but if you want them thinner, use less yogurt and more buttermilk.  I love using all whole wheat flour, but have also used a combo (1 cup of each, 1 1/2 cups of white/wheat and 1/2 cup of the other).  Also, I do often make these as chocolate chip pancakes to satisfy my sweet tooth (and my kids).

Yogurt Blueberry Buttermilk Pancakes

• 1 egg
• 1 cup buttermilk
• 1 cup plain yogurt
• 1 T honey
• 1 T olive oil (or other oil)
• 2 cups wheat flour (or combo white/wheat)
• 1 T baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 cup blueberries (or other fruit/chocolate chips)

1. Preheat griddle/pan to medium and coat with cooking spray.
2. In a large bowl, mix the egg, buttermilk, yogurt, honey, and oil until well blended.  Combine the flour, baking powder, soda, and salt in a medium bowl.  Pour dry ingredients into wet and stir just until combined.  Fold in blueberries.
3. Scoop 1/4 cup of batter and pour onto preheated griddle/pan.  Cook for 5-8 minutes and flip.  Cook 5 minutes on the other side (or until golden brown).  Serve with or without syrup and enjoy!