Whole Wheat Pancakes with Blueberry Syrup

1 1/4 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup plain yogurt
1/2 cup milk
2 tbsp vegetable oil
1 egg

Blueberry Maple Syrup
1 cup fresh or frozen blueberries
1/4 cup maple syrup
1 tbsp water
1 tsp cornstarch

• In a large bowl, stir together the flour, sugar, baking powder and baking soda until well mixed.
• In a smaller bowl, whisk together the yogurt, milk, vegetable oil and stir until combined (a few lumps are ok - don't over stir).
• Pour a thin film of vegetable oil into a large skillet or griddle (never mind if yours is nonstick).  Heat on a burner set to medium; its ready when a drop of water begins to sizzle in the pan.  Spoon the batter into the pan, by tablespoonfuls - depending on the size of your pan, you may be able to cook 6 to 8 little pancakes at a time or 3 medium sized ones.  Cook about 2 minutes per side, turning over once, until browned on both sides and cooked through (the batter should not be gummy in the middle).  Transfer to a heatproof plate and keep warm in a 200F oven until you've cooked all the pancakes.  

Blueberry Maple Syrup

• In a medium sized microwave safe bowl, combine the blueberries and the maple syrup.  Microwave on high power 1 1/2 to 2 minutes, stirring halfway through.
• In a small bowl stir together the water and cornstarch.  Stir into the blueberry mixture and microwave for another 30 seconds.  Remove from microwave and transfer the mixture to a blender or food processor and process until smooth.  Let cool for a few minutes before serving with pancakes.