Instructions: To make the pancakes: In large bowl, mix together flour, sugar, baking powder and salt. In separate bowl, beat together milk, melted butter, eggs and vanilla.

Add dry ingredients to liquid, mixing just until combined. Fold in blueberries.

Heat skillet or griddle over medium heat; brush with oil or unsalted butter.

Spoon 1/3 cup batter onto the griddle for each pancake. Cook until top of each pancake is speckled with bubbles and underside is golden brown (about three minutes). Turn and cook until underside is lightly browned (about one minute).

Serve with fresh blueberries and maple-yogurt topping.

Maple-yogurt topping: Whisk together yogurt and syrup until well blended.

Spoon over warm pancakes.

Garnish with fresh blueberries.

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