Ingredients
2
cups all-purpose flour
3
tablespoons sugar
2
teaspoons baking powder
1
teaspoon baking soda
1/4
teaspoon salt
2
eggs, slightly beaten
1
cup Mountain High™ whole milk plain yoghurt
1 1/4
cups lowfat (1%) milk
1
cup fresh blueberries, if desired
Preparation
Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.
