2 tsp. baking powder
¾ c. milk, plus more if necessary
½ c. plain low-fat yogurt (or use more milk, up to 1 ¼ cup)
½ tsp. salt
1 T. sugar
½ c. blueberries or other seasonal berries
2 tsp. cinnamon
½ tsp. nutmeg
a few strands of saffron
1 T. wheat germ
1. Sift together flour, baking powder, and optional spices and set aside.
2. Beat together the egg, milk, yogurt, salt and sugar in a bowl.
3. Stir in flour mixture until just moistened, add blueberries, and stir gently to incorporate.
4. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray.
our approximately ¼ cup of the batter into the pan for each pancake. Cook until you see little bubbles in the center and the edges look dry. Turn and continue cooking until golden brown.
Cook's note: You may need to use more milk than 3/4 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. I’ve found that 1/4 cup additional milk is about the maximum needed.