We eat a lot of pancakes around here. And blueberry pancakes are our all time favorite. It's something that I got in the habit of making when the boys were starting to eat table food---because it was easy and they would almost always eat it. I particularly like this recipe, it tastes rich from the addition of the yogurt. I've used Greek yogurt and it makes the batter super thick, but works. The original recipe called for lemon yogurt, but I've used all kinds and it had tasted great with whatever we chose. In fact, I ate these when I was in labor with my first son before I headed to the doctor's office.
Whisk the egg, yogurt, milk, oil, and lemon juice until blended.
Combine the flour, sugar, baking powder, baking soda and salt. Pour the egg mixture in the dry ingredients.
Gently stir just until moistened. And then gently fold in the blueberries.
Pour batter onto hot griddle. Turn when bubbles form on top of pancake. Cook until second side is golden brown. These will not bubble as much as traditional pancakes since the batter is so much thicker.
Lemon Blueberry Pancakes
1/2 cup lemon yogurt (or whatever kind you choose)
1/2 cup milk
2 tablespoons oil (I use olive)
1 teaspoon lemon juice
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (if using frozen--thaw first)
In a small bowl, whisk egg, yogurt, milk, oil, and lemon juice until blended. Combine the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in blueberries.
Pour batter by 1/4 cupfuls on a hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown and pancake is cooked through.
If desired, serve with additional yogurt and blueberries.
Yields: approximately 8 pancakes