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  Recipe Home » PanCakes » Blueberry Yogurt Pancakes
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  Blueberry Yogurt Pancakes
   PanCakes
   Kate/CCA Breakfasts & Brunches
   4/26/2008
Ingredients:
1 cup flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 egg
1/2 cup each plain yogurt & milk
2 T salad oil
3/4 cup fresh or unsweetened frozen blueberries
Butter & maple syrup
Instructions:
1. Stir togerher flour, sugar, baking powder, soda, salt & nutmeg.
Beat egg with yogurt & milk in a large bowl. Beat in oil, then add flour mixture. Stir until just combined. (Batter can be a little lumpy.)

2. Grease seasoned pancake griddle if necessary, & place over medium heat until a few drops of water dance on the hot griddle. For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Sprinkle each pancake with several blueberries.

3. Cool panckes on first side until they are puffed, full of bubbles & look a little day at edges. Then turn & cook until second side is golden brown. Serve at once with butter & syrup.

Makes about 1 dozen 4-inch pancakes.
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