Blueberry Pancakes

We have tried these a number of times and really like them. I always have to go and find my magazine when I want to make them so I figured I would post the recipe making it easier for me while sharing with all of you. ;)

"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.

2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces whole-wheat flour (about 1/2 cup)
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 yogurt
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup fresh blueberries

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Yield: 4 servings (serving size: 2 blueberry pancakes)

CALORIES 272 ; FAT 8.8g (sat 4.5g,mono 2.5g,poly 0.8g); CHOLESTEROL 122mg; CALCIUM 192mg; CARBOHYDRATE 40.1g; SODIUM 403mg; PROTEIN 9.5g; FIBER 3.2g; IRON 2mg

Cooking Light, AUGUST 2009