Luscious Yogurt Blueberry Pancakes

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 12 ounces plain Greek yogurt (approx. 1 1/2 cups)
• 1/3 cup 2% milk
• 1/4 cup melted unsalted butter, plus more for cooking
• 1 cup blueberries, fresh or frozen
• Whipped cream and maple syrup

1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs with the yogurt, milk, and melted butter.
3. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. The batter will be thicker than a normal pancake batter, but if it's too thick, add a bit more milk. Fold in the blueberries. Stir gently!
4. Heat some butter in a skillet or on a griddle over medium heat. Spoon ? cup of batter into the skillet. Cook for 2 to 3 minutes on each side until golden brown and batter is no longer runny.
5. Serve with a dollop of whipped cream (optional) and maple syrup.
6. NOTE: The most critical part of making the pancakes is stirring the batter. Stir it gently and only until it's mixed. Don't over stir or mix vigorously It will result in dense, flat pancakes which isn't a good thing. Last thing you want is a hockey puck for dinner. These pancakes are light, luscious fluffy ones.

flour, sugar, baking powder, baking soda, salt, eggs, yogurt, milk, unsalted butter, blueberries, cream

Taken from food52.com/recipes/20039-luscious-yogurt-blueberry-pancakes (may not work)