Ingredients

Serves 2 to 3

• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup of yoghourt or sour cream
• 2 eggs
• 4 Tablespoons melted butter
• 1/4 cup milk
• 1 cup blueberries

1. Preheat electric griddle to 325 degrees or heat iron skillet over medium heat.
   
   
2. Melt butter over low heat; set aside.
   
   
3. Stir dry ingredients. Add yoghourt and eggs to dry ingredients and beat until blended.
   
   
4. Add melted butter and milk. Beat until batter is smooth.
   
   
5. Ladle batter onto griddle according to the size of pancakes you prefer.
   
   
6. Generously sprinkle blueberries onto pancakes.
   
   
7. Cook until small bubbles appear on surface.
   
   
8. Turn over and cook until done.
   
   
9. Serve with warm maple syrup and powdered sugar.

NB: If low-fat yoghourt or sour cream is used, decrease amount of milk. Margarine can be substituted in whole or in part for the butter.