I had 7 children for breakfast this morning.  I know many of you have more than that all the time and you have my deepest respect!  With a busy morning–getting ready for swimming lessons by 9am, packing a lunch and practicing violin before we could head out.  I needed something for breakfast and fast! So we made blueberry yogurt pancakes. This was a recipe concocted like the cookie post previously.  Certain proportions almost always turn out right and there’s lots of freedeom with ingrecdient substitutions.  These were no exception. 

Pancakes:

1–8 oz container berry yogurt

2 Cups milk

2 eggs

2 Tablespoons oil

(Blend well with a wisk)

3 C flour (unbleached or whole wheat pastry)

1 t baking soda

(Blend and make a well in the center.  Pour in the wet ingredients and mix until blended. Cook like pancakes.)

Blueberry Syrup

3 Cups water

3 T cornstarch

1 1/2 Cups sugar

Cook on high, stirring with a wisk until boiling and thickened.  Remove from heat and stir in 1 1/2 Cups frozen wild blueberries (Costco).  Stir until berries are thawed and sauce is purple.  Enjoy. (This sauce is good on vanilla icecream too.)

On hindsight, the syrup would have been more nutrious with white grape juice as a base and a touch of stevia for a sweetner.  I’ll try that next time.