Yogurt, Spelt and Blueberry Pancakes

Directions

1. Combine the whole wheat and spelt flours with the baking powder, baking soda and ground flaxseeds in a bowl.

2. Make a well in the center and add the milk and yogurt. Stir with a whisk until the batter is smooth.

3. Heat the butter in a non-stick griddle or a large non-stick skillet. Ladle the batter to form 7- to 10-cm (3- to 4-inch) pancakes. Drop 8 blueberries onto each pancake. Wait for bubbles to appear in the batter and turn the pancake over to cook the other side.

Serve hot with maple syrup.

Chef Ezra Title, co-host of the hit television show, The Healthy Gourmet, has an affinity for exceptional local ingredients that result in distinctive, inspired cuisine of uncompromising quality.

Recipe and photo courtesy Liberté