Number of persons served
4-6

Fluffy homemade pancakes blueberry pancakes from scratch. A delicious treat anytime. Serve topped with maple syrup or blueberry syrup . Put some blueberries in the batter and some fresh ones on the side.

Batter:

Dry Ingredients
2 cups all-purpose flour  500 mL
1 cup whole wheat flour 250 mL
1 tbsp baking powder 15 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL

Wet Ingredients
3 eggs
2-1/2 cups Milk 625 mL
1/2 cup plain yogurt 125 mL (or add 1/2 cup more milk plus a tablespoon of vinegar
2 tablespoons vegetable oil

Add Blueberries
2 cups fresh or frozen blueberries 500 mL
oil for cooking
pat butter for garnish

Preparation time (min) 10 minutes -plus cooking time about 4 minutes each.  

Preparation:
In large bowl, blend together dry ingredients.

In separate bowl, whisk eggs together with wet ingredients.

Pour over dry ingredients and blend to mix. Batter should be a medium consistency to be able to ladle into frypan. If too thick pancakes will take longer to cook and may be doughy in the center.

Sprinkle with blueberries stirring gently just until combined.

In large skillet ( if using cast iron, heat pan first to avoid sticking) over medium heat, place a small amount of oil for frying.

Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Serve hot off the griddle, and enjoy your family's praises for wonderful homemade blueberry pancakes.