2 peaches, peeled and sliced or 16 oz. canned sliced peaches, drained
1 c. strawberries
1/4 c. fresh or frozen blueberries
1 c. pancake mix
1/2 c. milk
8 oz. carton strawberry yogurt
1 egg

In small bowl combine peaches, strawberries, and blueberries. Set aside. Heat skillet or griddle to 375 degrees. In small bowl, combine pancake mix, milk and 1/2 cup yogurt (rest will be used for topping) and egg. Mix well. Pour batter onto hot griddle to form pancakes. Cook and turn until done. Spoon fruit topping over pancakes. Top with reserved yogurt.