1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 egg
1/2 c. each plain yogurt & milk
2 tbsp. oil
3/4 c. fresh or unsweetened frozen blueberries, thawed

Stir together flour, sugar, baking powder, soda, salt and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir until just combined and then stir in blueberries. Batter will be a little lumpy.

Grease pancake griddle if necessary and place over medium heat until a few drops of water dance on the hot griddle. For each pancake, pour about a 1/4 cup of batter on griddle.

Cook pancakes on first side until they are puffed, full of bubbles and look dry at the edges. Turn and cook until second side is golden brown. Serve at once with butter and syrup. Makes about 1 dozen 4 inch pancakes.