Sunday morning at the Dignan household and we just made the most awesome pancakes. I thought I would share them right away in case any of my readers are inspired to make Sunday brunch. This recipe originally called for buttermilk which I did not have. So I substituted plain yogurt and milk until I got the right consisitency.Makes about 6 servings

1 stick butter

1 1/2 cups yogurt

1 1/2 cups milk

2 eggs

1 1/2 cups flour

1 1/2 cups whole wheat pastry flour

2 tbsp sugar

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 1/2 of mixed berries, I used blueberries and raspberries

Melt the butter in the microwave or in a small pot on the stove. In a bowl, combine the eggs, yogurt, milk and melted butter and whisk together.

In another larger bowl, mix together all the dry ingredients. Stir in the wet ingredients until just combined. Fold in the berries.

Oil a griddle or large skillet, (I actually cooked the pancakes using ghee which is clarified butter. It gave them a nice buttery taste.) Put a dollop of batter onto the skillet making your pancakes to your desired size. Cook on one side until you see bubbles start to appear. Then flip the pancakes and cook until golden brown on the other side. Serve with warm maple syrup.