There is nothing better on some mornings than fresh pancakes. My children beg me to make them all the time and about once a week or so I succumb to their request. Here is our recipe for a wholesome, nutritious, and delicious breakfast.

2 cups King Arthur White Whole Wheat flour

1 1/2 tbsp baking powder

1 tsp cinnamon

1 tsp powdered ginger

1 tsp ground cardamom

1 tsp nutmeg

2 cups plain yogurt

2 eggs lightly beaten

2 tbsp melted butter

1-2 cups blueberries, frozen or fresh

Begin by combining the flour, baking powder, cinnamon, ginger, cardamom, and nutmeg in a mixing bowl. In another bowl combine the yogurt eggs and butter. Add the wet ingredients to the dry ingredients stirring only long enough for all ingredients to be combined. Do not over stir. (This is the best moment to let your kids who want to help do something.)

Heat a cast iron frying pan over medium heat. It is hot enough once a drop of water flicked at it balls and bounces around in the pan. Pour enough Canola oil in to the pan to just cover it all evenly, about 1 tbsp. With a soup ladle pour the pancake batter into the pan, gently circling to spoon on top to help it spread out into a circle. Sprinkle the blueberries on top of the pancake. It is ready to flip once you see large bubbles forming in the top and the sides are firm. DO NOT TRY TO FLIP TOO SOON. Your pancake will break and make a mushy mess everywhere. If the bottom looks too dark after the first one turn the heat down, do not flip sooner. Taking a metal spatula gently slide it under the pancake as far as it will go, then gently lift it and tip it onto the other side. Cook until the other side is firm and slightly golden in color. Serve with pure maple syrup, butter, and other fresh fruit.

For a variation try raspberries or another fruit chopped small.

This recipe makes 6-10 thick and fluffy pancakes. Enjoy.