Yogurt Blueberry Pancakes

School is out.  Again.  Without a drop of snow on the ground or in the sky.  People are vociferous in their complaints on Facebook, which is at least entertaining.

Anyway,  we're having pancakes for snow day breakfast!  These are delicious- and somewhat healthified with the inclusion of Greek yogurt and whole wheat flour.  Perfectly fluffy with crisp edges, and fantastic flavor thanks to the cinnamon and fresh blueberries.

Yogurt Blueberry Pancakes

2 cups milk
3 eggs
1/2 cup Greek yogurt
2 cups whole wheat flour
2 tablespoon baking powder
3 tablespoon brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
4 tablespoon melted butter
2 cups fresh blueberries

Combine milk, eggs and yogurt  in a large bowl and mix well.  In a separate bowl, stir together flour, baking powder, sugar and salt.   Add to egg mixture, and beat until the large lumps disappear.  Stir in butter, then fold in blueberries.

Pour about 1/4 cup batter on a hot greased griddle (or a non-stick pan, if you have no griddle like myself).  When bubbles appear on the surface and the edges are dry, flip the pancakes and watch carefully.  Drizzle lightly with syrup (or sprinkle with powdered sugar and cinnamon if you are anti-syrup like myself).

These can be frozen after cooling on a wire rack.

 If you prefer a runnier pancake batter, like myself, just add more milk to the batter.  You can also make the batter the night before, but it will thicken overnight- just whisk in some more milk to thin it out.

Okay, off to try and work while taking care of my children. . .this should be interesting.  I might have another pancake first to increase my fortitude.  It's practically a medical necessity, right?