We serve these light, fluffy pancakes through the spring as the weather turns light and fresh as well. The rich blueberry sauce nicely offsets the delicate tart lemon taste, and the pancakes are a beautiful golden color.

• 1 cup flour
• 1 tbl sugar
• 1 tea baking powder
• ½ tea baking soda
• ½ tea salt
• 1 egg
• 2 tbl corn oil
• 1 carton lemon yogurt
• Juice and rind of 1 lemon

These pancakes are best if mixed immediately before cooking. Mix dry ingredients and lemon rind. Add egg, oil, yogurt, and lemon juice. Batter will be slightly thick and puffy. Cook on a hot griddle. They cook quickly. Serve with blueberry syrup or blueberry sauce. Makes 8 medium pancakes.

Blueberry Sauce
1 cup blueberry jam
2 tea grape juice
Heat jam and juice in a microwave safe serving container about 2 minutes at high power. Stir before serving.

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