The Witchery

Whenever I have company overnight, I use it as an excuse to make pancakes. This time, I had a pint of blueberries that needed to be used up, as well as a very large container of Stonyfield Farm Vanilla Yogurt. Luckily, I had a copy of the Stonyfield Farm Yogurt Cookbook (picked up on a tour of the place - highly recommended). I actually used a recipe that called for raisins (the recipe called for using only whole wheat flour and my friend needs to watch her glycemic intake) and just switched them out with blueberries. Came out dense and hardy and flavorful.. and I have 8 leftover in my freezer.

Maple Wheat & Blueberry Pancakes

Ingredients
2 cups whole-wheat flour
6 teaspoons baking powder
2 eggs, slightly beaten
2 tablespoons honey
1 1/2 cups milk
1/4 cup vegetable oil
1 cup plain or vanilla yogurt
3 tablespoons maple syrup
1 cup golden raisins
Butter, to serve (optional)
Maple syrup, to serve (optional)

Instructions
In a large bowl, whisk together the flour and baking powder.
In a separate bowl, mix the eggs, honey, milk, oil, yogurt, and maple syrup.
Add to the flour mixture; whisk until just mixed.
Stir in the blueberries.

Using 1/2 cup of batter for each pancake, pour the batter onto a preheated and lightly oiled griddle (set to 350°F for an electric griddle).
Cook until golden, about 2-3 minutes a side.
Serve with butter and maple syrup, if desired.