I got this recipe from the yearly Milk Calendar given out free by the Canadian Milk Board, all its recipes have some sort of dairy product in it, usually milk or cream, though I use rice milk in baking and cooking, and that works most of the time, unless you need the fat, such as in puddings. I also substituted spelt flour for the whole wheat flour. The whole recipe makes over 20 pancakes, so I cut the ingredients by a third, being only one, and still had more pancakes that I can eat. They were tasty with real maple syrup. Blueberries are my favourite fruit, so these were a treat.Golden Blueberry Pancakes
2 cups all-purpose flour
1 cup whole wheat flour
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2-1/2 cups milk
1/2 cup plain yogurt
1/4 cup butter, melted
2 cups fresh or frozen blueberries
2 Tbsp. butter for cooking (approx.)
In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.
In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2 min. or until bubbles break into batter but do not fill in; turn and cook for 1 to 2 min. longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.