Almost Buttermilk Pancakes!

Now that berries are in season we are all about pancakes for breakfast over here! Here is a delicious recipe that uses yogurt instead of buttermilk (we ALWAYS have yogurt on hand.) Mmmmm.....

ingredients:

1 1/4 cups unbleached white flour

1 t. baking powder

1 t. baking soda

1/2 teaspoon salt

1 egg

1/4 cup sugar

1/4 cup canola oil

1 1/4 cups plain yogurt, such as Nancy's

fresh blueberries

maple syrup

1. In a small mixing bowl whisk together the flour, baking powder, baking soda, and salt.

2. In a medium mixing bowl, whisk the egg with the sugar and canola oil. Whisk in the yogurt, then whisk in the flour mixture, stirring just enough to bring the ingredients together. Do not overmix or the cakes will be tough.

3. If the griddle or skillet is not well seasoned, rub a little butter over the surface. Spoon the batter onto the hot griddle, and if using blueberries sprinkle them immediately over the surface of the uncooked pancakes as soon as the batter is poured.

4. When the pancakes are puffed and golden brown on the undersides, after about 3 minutes, turn and cook until light and cooked through, about 2 minutes more. Top with butter, syrup, homemade whipped cream, walnuts, & more blueberries

(recipe from West Coast Cooking by Greg Atkinson)