Golden Blueberry Pancakes

Ingredients

• 2 cups (500 ml) all-purpose flour
• 1 cup (250 ml) whole wheat flour
• 1 Tbsp. (15 ml) granulated sugar
• 1 Tbsp. (15 ml) baking powder
• 1/2 tsp.(2 ml) baking soda
• 1/2 tsp. (2 ml) salt
• 3 eggs
• 2 1/2 cups (625 ml) milk
• 1/2 cup (125 ml) plain yogurt
• 1/4 cup (50 ml) butter, melted
• 2 cups (500 ml) fresh or frozen blueberries
• 2 Tbsp. (30 ml) butter for cooking

Preparation

1. In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.
2. In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 ml) batter per pancake into skillet. Cook for 2 minutes or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.