2 eggs
2 cups all-purpose flour
3 containers 100% natural blueberry yogurt
1/4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Method:
1. Beat eggs in medium bowl until fluffy.
2. Beat in remaining ingredients just until blended.
3. Grease heated griddle if necessary.
4. Cook pancakes until puffed and dry around edges.
5. Turn and cook other sides until golden brown.
6. Serve hot with toppings of blueberries and cream.
