1: In a bowl, mix the blueberry yogurt, sugar, and egg using a fork.
2: Add the milk and mix well.
3: Gradually incorporate the flour, mixing with a whisk to avoid lumps.
4: Heat a non-stick pan approximately 20 centimeters in diameter.
5: Pour a ladle of batter for each pancake into the pan.
6: Cook until small bubbles form on the surface, then flip and cook the other side.
7: Repeat with remaining batter, stacking the pancakes as you go.
8: Serve stacked with blueberry yogurt and fresh blueberries.
