Breakfast Lunch

¼ cup all-purpose flour

1 tablespoon cornmeal

¼ teaspoon baking soda

1 tablespoon sugar

Pinch salt

¼ cup plain yogurt

3 tablespoons milk

1 tablespoon butter

2 slices cooked bacon

½ cup blueberries (or favorite fruit)

Maple syrup, for dipping

To make the pancakes, in a medium bowl whisk together the flour, cornmeal, baking soda, sugar and salt. Add the yogurt and milk, then whisk until just smooth.

In a large skillet over medium-high heat, melt the butter. Drop spoonfuls of batter into the pan, leaving space between each to allow for spreading. Cook for 1 to 2 minutes, flip and cook for an additional 1 to 2 minutes, or until golden and cooked through. Allow to cool thoroughly before packing.

Pack the pancakes with the bacon, fruit and maple syrup on the side.

Serves one.

@Recipe nutrition:Nutrition values per serving: 660 calories, 33 g fat (14 g saturated), 79 g carbohydrates, 3 g fiber, 14 g protein, 65 mg cholesterol, 750 mg sodium.

Alsion Ladman for The Associated Press