Blueberry Pancakes

This morning my stepdaughter Emma and I made some homemade blueberry pancakes. I am normally a pancake-from-a-box person but I wanted to make the effort to be more natural and have some fun with Emma so I found this recipe on the Cooking Light web site and it was perfect. It made 6 large pancakes for us. They were juicy and filling and we paired it with some scrambled eggs just to balance out breakfast a little. I did make one change, using fat free organic blueberry yogurt instead of plain and that just made it even sweeter. I also mixed the blueberries right in, instead of topping the pancakes with them on the griddle.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup vanilla fat-free blueberry yogurt
2 tablespoons butter, melted
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup fresh blueberries

Combine the dry ingredients (first 7) in a large bowl and stir well with a whisk. In a separate smaller bowl, combine the remaining ingredients, except the blueberries, and mix well together. Add the wet ingredients to the dry ones and combine with a spatula until there is no loose flour. Add in the blueberries and mix well.

Heat a griddle and cook until the pancakes are dry on the inside. There's nothing worse than a raw pancake! Sorry for the picture, I forgot to take one until right before we were going to eat!