With these delectable pancakes for breakfast, you'll be well fortified to handle any crisis, even the dreaded agency "letter!" Actually, my family is more likely to enjoy them for supper, but they taste good any time of the day. The yogurt makes these cakes especially fluffy and tender, while the blueberries bake into tangy juicy nuggets. Serve with your favorite syrup or topping; a little vanilla yogurt, regular or frozen, almost turns them into dessert!

1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup vanilla-flavored yogurt
1/2 cup milk
1 egg, lightly beaten
1 cup blueberries, either fresh or canned and drained (see Note below)

In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In another small bowl, stir together the yogurt, milk and egg. Add the yogurt mixture to the dry ingredients and stir just until well combined. Stir in the blueberries.

Heat a large griddle or skillet over medium heat until a drop of water dropped into the pan sizzles. (If you're using an electric skillet, set the temperature gauge for about 350°F.) Lightly grease the pan or spray it with cooking spray. Drop scant quarter-cupfuls of batter onto the cooking surface and spread them slightly. Cook until the underside of the pancakes are golden brown and the top surface has several broken bubbles. Very gently, turn the pancakes and cook the other side until golden brown. The finished pancakes may be kept in a warm (170°F) oven while you are cooking the remaining batter. Makes approximately 8 to 10 pancakes.

Note: Frozen blueberries may be used, however they tend to keep the inside of the pancakes raw while the outside overbrowns. Fresh or canned blueberries will promote more even baking.


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