Matt took a vacation day today so I decided to make us some pancakes. I based these off of a buttermilk pancake recipe I haven't used before but has been sitting patiently in my recipe folder. I didn't have buttermilk but I did have some homemade yogurt and I was curious to see if it would be a decent stand-in. Thinned down with milk, it seemed to work ok.

It wasn't my most successful pancake-making experience - one of them was lost to the abyss between the oven and the wall and a few hung out too long on the hot griddle - but at least the ones that weren't lost or burnt were yummy.

Makes about 10 pancakes

1 cup white whole wheat flour
2 tbsp wheat germ
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup plain yogurt
3/4 cup milk
1 tbsp canola oil
1 large egg, lightly beaten
1 cup frozen (or fresh) wild blueberries

Whisk together flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl.

In a small bowl whisk together yogurt, milk, oil, and egg. Add to the flour mixture and stir until smooth. Fold in blueberries.

Spray a griddle with cooking spray and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Flip when edges look cooked and top is covered with bubbles. If the griddle is too hot, the bottom will brown before middle sets.

Serve with maple syrup.