Blueberry Yogurt Multigrain Pancakes

We had these for dinner last night with some eggs, breakfast sausage and some blueberries. Yum!

Ingredients:
2 large eggs
1 cup plain, full-fat yogurt
2 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup barley or rye flour (I bought some rye flour in the bulk food section for ten cents.)
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Instructions:
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, zest and vanilla extract.

In a separate, small bowl, combine flours, sugar, baking powder and salt.

Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm).

Heat your skillet or saute pan to medium.

Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake.

When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Did I change anything? Some of us wanted blueberries in our pancakes and some of us didn’t. So I left out the blueberries in some of them. Next time I think I might try blueberry yogurt instead of plain yogurt though to make it even more blueberryish.

What did the family think? There were no leftovers.

Where did this recipe come from? Smitten Kitchen

photo from Smitten Kitchen

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

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