1 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg or freshly grated
1 whole egg
1/2 cup nonfat plain yogurt
1/2 cup nonfat milk
1 tablespoon vegetable oil
nonstick cooking spray
3/4 cup fresh or frozen blueberries
1 dollop nonfat vanilla yogurt or nonfat sour cream
maple syrup

Stir together the flour, sugar, baking powder, baking soda, salt and nutmeg. In a separate, large bowl, beat the egg with the plain yogurt and milk. Beat in the oil, then add the flour mixture. Stir until combined (lumps are all right).

Spray a griddle with nonstick cooking spray and place over medium heat until a few drops of water dance on the surface. For each pancake pour about 1/4 cup of batter onto the griddle, then sprinkle in a few blueberries.

Cook pancakes on one side until puffy and full of bubbles, then flip and cook on the other.

Serve with a dollop of yogurt and maple syrup.

Variations:

Apple Pancakes: Instead of the berries, fold in 1 peeled and thinly sliced Red Delicious apple into the batter.

Vegetable Pancakes: For brunch type pancakes, replace the berries with 1/2 small carrot, finely julienned, and 1/2 rib of celery, finely julienned.

Whole Wheat Pancakes: To increase the fiber in the pancakes, replace 1/3 cup of the flour with whole wheat flour.