This is a recipe that I go off of the foil top of Dannon yogurt. The original recipe calls for plumped raisins, but we use fresh blueberries instead.
Dry ingredients:
1 c. all-purpose flour
1/2 c. cornmeal
3 Tab. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
Wet ingredients:
1 1/2 cups Vanilla, Strawberry, or blueberry nonfat Yogurt
2 large eggs
1/4 c. canola oil
1/2 c. fresh blueberries, rinsed
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together yogurt, egg and oil with a fork. Stir this into the flour mixture just until incorporated.
Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.
Pour 1/4-cup of batter onto skillet in batches, forming 3 1/2-inch cakes. Add blueberries to the individual cakes. Cook about 3 minutes, or until golden, turn and cook 1 minute more.
Serve immediately or transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
Serve warm vanilla buttermilk syrup or maple syrup.
