Blueberry Yogurt Pancakes

All-purpose flour, sugar, baking powder, soda, salt and ground nutmeg are whisked together in mixing bowl. Egg, milk and yogurt are combined in small bowl. Vegetable oil stirred into wet egg mixture. Wet ingredients combined with dry ingredients. Batter spooned onto hot griddle. Blueberries are sprinkled into wet batter. Pancakes turned when bottoms are golden brown and finished cooking.

Ingredients 

• 1 cup Flour
• 1 teaspoon Baking Powder
• 1/8 teaspoon Ground Nutmeg
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1 Egg
• 1/2 cup Plain Yogurt
• 1/2 cup Milk
• 2 tablespoons Vegetable Oil
• 3/4 cup Blueberries

Preparation:

1. In a large mixing bowl, combine the flour, sugar, baking powder, soda, salt and nutmeg.
2. Stir well to incorporate.
3. Add the egg, milk and yogurt to another large bowl.
4. Beat in the oil and add to the flour mixture.
5. Stir until just combined, batter will be lumpy.
6. Lightly spray a griddle with non-stick cooking spray.
7. Heat until a few drops of water sizzle.
8. Pour 1/4 cup of batter per pancake on the griddle.
9. Sprinkle a few blueberries on top of each pancake.
10. Cook until done.
11. Serve and enjoy.

Pancake Making Tips – Sift Dry Ingredients

Sift dry ingredients together to avoid lumps and incorporate air to create lighter, fluffier pancakes. In the absence of a sifter, whisking the dry ingredients together will blend and aerate the ingredients, creating the same effect as sifting.