Amazing Blueberry Yogurt Pancakes
These are nice thick pancakes that'll fill you up with no problem! The yogurt is the key to making them extra moist. Makes about 4 medium pancakes. You can leave out the berries or substitute other fruits as well.
- Flour (250 cc)
- Baking soda (1/2 tsp)
- Sugar (1/2 Tbsp)
- Baking powder (1 tsp)
- Salt (1/4 tsp)
- Plain yogurt (250 cc)
- Egg (1)
- Milk (60-70 ml)
- Melted butter (2 Tbsp)
- Honey (1/2 Tbsp)
- Blueberries (fresh, dried, or frozen) (As much as you like)
Combine "dry" ingredients (flour, baking soda, baking powder, sugar, salt) and blueberries in a large bowl.
In a separate bowl, mix together the "wet" ingredients (yogurt, egg, milk, butter, honey).
Combine the wet ingredients into the dry ingredients. Mix well until batter thick and relatively clump free.
Let rest for 5-10 minutes.
Heat a bit of vegetable oil or butter frying pan. Pour in pancake a ladle-full or so of batter and cook on both sides until golden brown.
You can always add more batter for bigger pancakes ;)
Cook each side until golden brown. Pancakes should be ready to flip when batter starts bubbling in the center. If you're not sure, just lift up one edge with you spatula to make sure of the color.
If all is well, flip! Cook until the bottom side is brown, too, but make sure to keep checking so you don't burn!
Stack and serve with your favorite topping such as maple syrup, butter, apple sauce, etc. Be careful not to eat too much ;)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.