Blueberry Pancakes

Whisk 1 cup blueberry Pequea Valley Farm yogurt with 1/4 cup water, 3 tablespoons melted butter and 1 egg.

In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon aluminum-free baking powder and 1/2 teaspoon pink Himalayan salt; whisk into the yogurt mixture.

Fold in 1 cup fresh blueberries.

Cook 1/4 cupfuls in a hot buttered skillet. (Makes 8 to 10.)