Blueberry Yogurt Pancakes with Shagbark Hickory Syrup

My dad and I discovered shagbark hickory syrup at a local farmer's market, and had to get some to try at home.  It has a much more mild flavor than maple syrup, which I like because I often find maple syrup on pancakes to be too strong a flavor.  If you're a huge maple syrup fan, I think you'd likely find the flavor to be too subtle, but I liked it.  It paired well with these healthy yogurt pancakes with fresh blueberries.  The yogurt - we used homemade, non-fat yogurt - makes the pancakes super moist and fluffy, and using just a bit of whole wheat flour lends good flavor without making the pancakes overly dense.  The small recipe here is perfect for a small breakfast since this was just for my mom and me, but of course you can double it if the whole family is eating. 

Blueberry Yogurt Pancakes with Shagbark Hickory Syrup (adapted from Pancakes and Waffles)
Serves 2-3

1/2 cup all purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T sugar
1 egg
1/2 cup plain yogurt, more for serving
1/2 cup low fat milk
1 T unsalted butter, melted and cooled
Blueberries
Shagbark hickory syrup, to serve

1. Whisk together the flours, baking powder, salt, and sugar in a small bowl.  Put the egg, yogurt, milk, and melted butter in a second bowl, and beat until smooth.  Add the flour mixture, and fold in, being careful not to overmix.
2. Heat a skillet over medium heat and spray with oil.  Spoon the batter into the pan, and top each pancake with a few berries.  When bubbles appear on the surface, flip the pancakes, finish cooking, and then serve with shagbark hickory syrup and more plain yogurt.