1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons vegetable oil
2 large eggs
1/2 cup plain yogurt
3/4 cup milk
1 cup fresh berries in any combination desired (blueberries, raspberries, strawberries, blackberries)
Additional berries for accompaniment
Maple syrup for accompaniment
Lightly sweetened whipped cream for accompaniment
Whisk together flour, sugar, salt and baking powder in a bowl.
In a separate bowl, whisk the eggs; add the yogurt and milk, mixing well.
Add egg mixture to the flour mixture; stirring by hand until just combined. Gently fold in 1 cup berries into batter, being careful not to break up the fruit.
Heat a lightly greased griddle or skillet over medium heat (375*F / 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Serve with additional berries spooned on top, drizzle with maple syrup and top with a dollop of whipped cream.
Makes about 12 (4-inch) pancakes.