Whole Wheat Blueberry Yogurt Pancakes with Blueberry Sauce

Directions

For the blueberry sauce:

In a small saucepan, stir together sugar and cornstarch.

Gradually pour in water.

Add the blueberries, bring to a boil over medium heat. Boil for 2 minutes, stirring constantly.

Remove from the heat; cover and keep warm.

For the pancakes:

combine the dry ingredients in a medium mixing bowl.

In another bowl, beat the eggs.

Pour in milk, yogurt, butter and vegetable oil, and whisk well.

Pour the liquid ingredient into the dry ingredient, and stir until just moistened.

Gently fold in the blueberries.

Pour the batter by ¼ cupfuls onto a greased hot griddle or a hot skillet.

Turn when bubbles form on top of pancakes, about 3 minutes.

Cook until the second side is golden brown, another 2 to 3 minutes or so.

Serve warm with the blueberry topping.