The Bojon Gourmet

Make the pancakes:
1 Preheat the oven to 200º - you will use it to keep the pancakes warm as you fry them up.
2 In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the yogurt, milk and eggs until smooth. Add the melted butter in a steady stream, whisking constantly until combined. Gently fold the milk mixture into the flour mixture until just combined and lumpy, then gently fold in the berries. The batter should be fairly thick, like a fluffy porridge.
3 Heat a griddle or wide frying pan over medium heat and coat with a thin film of oil. Drop 3 tablespoons of batterat a time into the pan(a #24 spring loaded ice cream scoop works wonders), spacing the pancakes well apart to allow for spreading. Reduce the heat to medium-low, and cook until the edges look dry and a few bubbles appear on the surface, about 2 minutes. Flip the cakes and cook until the second side is golden, another 2 minutes or so.
4 Remove the cakes to a baking sheet lined with paper towels to absorb excess steam, and place in the oven to keep warm as you cook another round.
5 Serve the cakes with butter or yogurt and plenty of maple syrup at the table. Extra cakes keep well in the fridge for up to 3 or 4 days and can be reheated in a skillet or toaster oven.