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Blueberry Yogurt Pancakes
These puffy pancakes are made with a combination of plain yogurt and milk. They are dotted with fresh or frozen blueberries and are delicious with butter and maple syrup.
Stir together four, sugar, baking powder, baking soda, salt, and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir just until combined. (Batter can be a little lumpy.)
Grease a seasoned pancake griddle if necessary and place over medium heat until a few drops of water dance on hot griddle. For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Sprinkle each pancake with several blueberries.
Cook pancakes on first side until they are puffed and full of bubbles and look dry at edges. Then turn and cook until second side is golden brown. Serve at once with butter and syrup.
Makes: about 1 dozen 4-inch pancakes
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