Blueberry, Lemon and Yogurt Pancakes

I just love the flavor of pancakes that this recipe makes.  It's just amazing.

Makes about 15 4" pancakes

1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup vanilla yogurt
Juice and zest of 1 lemon
3/4 cup water
2 eggs
1 cup blueberries, fresh or frozen
Butter or olive oil for cooking
Pure Maple Syrup for serving

In the bowl of a stand mixer, combine the flour, sugar, baking powder, and sea salt.  Add the water, yogurt, juice and zest of the lemon, and eggs. Mix well. Stir in the blueberries.

Heat a griddle pan over medium-low heat. Grease the pan with butter or olive oil. Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Flip the pancakes when little bubbles form on the surface. Cook for just another minute or so on the other side.

Serve with warmed maple syrup.  I like using Grade B; it has a much more intense flavor.

Enjoy!