This recipe has evolved over the years and remains one of our very favorite today. It is especially wonderful served with a tart and tangy lemon sauce (imagine a thin lemon curd! recipe to follow) The greek yogurt gives them the perfect texture and depth of flavor.
So, yes, I am all in favor of a National Blueberry Pancake Day! You should be too.
Blueberry Yogurt Pancakes
2 cups flour
1/2 tsp baking soda
2 tbsp sugar
2 tsp baking powder
1/3 cup melted butter
2 cups Greek style yogurt *
2 cups blueberries, fresh or frozen
1 lemon, juice and zest
Preheat a griddle to high
In a medium bowl, combine the flour, baking soda, sugar and baking powder and lemon zest
In a separate bowl whisk the melted butter, yogurt and eggs
Stir the egg yogurt mixture into the dry ingredients just till mixed. Do not overmix and don't worry if there are a few lumps still visible. If your batter is too thick add 1 Tbsp milk at a time.
Using a 1/4 cup dipper pour onto a hot lightly greased griddle
Top with a spoon full of blueberries, spread evenly over the batter
When bubbles start to appear on the surface flip the pancake over. It should be golden brown on the baked side. Continue to bake till both sides are golden brown and it springs back when touched.
To test doneness use a sharp knife next to one of the blueberries and make sure that no batter shows. If you are using frozen blueberries it is important to check because they tend to take a bit longer
Serve with fresh berries, whipped cream and lemon sauce or pancake syrup.
*You can use regular plain whole milk yogurt as well. It will give you a thinner batter, so omit the lemon juice and just use zest.
*The Greek style yogurt makes for a stiffer dough. This is normal. Add a Tbsp of milk at a time gently stirring it in, until the batter is soft enough to fall from the spoon.
Swiss Woods Bed and Breakfast
The Lititz Broad