Blueberry Pancakes

• 2.25 ounces all-purpose flour (about 1/2 cup)
• 2.38 ounces whole-wheat flour (about 1/2 cup)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup vanilla fat-free yogurt
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 cup fresh blueberries

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
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flour, flour, sugar, baking powder, baking soda, salt, ground nutmeg, vanilla fatfree yogurt, butter, lemon juice, vanilla, eggs, fresh blueberries

Taken from www.myrecipes.com/recipe/blueberry-pancakes-1 (may not work)