Golden Blueberry Pancakes

By Chezlamere

Fluffy homemade pancakes are much better tasting than pancakes from a mix. Serve topped with maple syrup, fruit syrup or a dollop of yogurt

Ingredients

• 2 cups all-purpose flour 500 mL
• 1 cup whole wheat flour 250 mL
• 1 tbsp granulated sugar 15 mL
• 1 tbsp baking powder 15 mL
• 1/2 tsp baking soda 2 mL
• 1/2 tsp salt 2 mL
• 3 eggs 3
• 2-1/2 cups Milk 625 mL
• 1/2 cup plain yogurt 125 mL
• 1/4 cup butter, melted 50 mL
• 2 cups fresh or frozen blueberries 500 mL
• 2 tbsp butter for cooking (approx.) 30 mL

Details

Servings 6
Adapted from dairygoodness.ca

Preparation

Step 1

In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, Milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.

In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.