Blueberry Yogurt-Pancakes

1. Sift together the flour, salt, sugar and baking soda into a mixing bowl. Add yogurt and mix it in.

2. In a separate bowl, lightly beat the egg, then add 3 tablespoons of melted butter and the milk. Mix well.

3. Combine the wet & dry ingredients until it’s lumpy but moistened.

4. Take a scoop (spoon, ladle, measuring cup – whatever) and pour out the desired amount onto your heated griddle/pan.*

5. Add as many blueberries as you want to the wet side of the pancake that is now cooking.

6. When the edges of the pancakes get bubbly (little bitty bubbles), it’s ready to flip. Flip and cook the other side until done.

7. Make as many as you like.

*You know your griddle/pan is the right temperature when you take a few drops of water and flick them into the pan and they jump and sizzle. If they poof into steam, it’s too hot and if they just sit there it’s too cold.