"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.
2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces whole-wheat flour (about 1/2 cup)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup vanilla fat-free yogurt
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup fresh blueberries
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
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I was skeptical about liking a pancake recipe using whole wheat flour (bad past recipes). But this one was great! I also stirred in the blueberries instead of topping with them. Will definitely make it again!
I love to cook/bake, etc., but I suck at pancakes.... that being said, these were the best pancakes I've ever made, quite honestly. I put together the dry ingredients the night before, and mixed in the wet stuff right before making them this past Sunday morning and they came out wonderfully delicious, light, and fluffy!! I was thrilled!
Changes... I didn't have any plain or vanilla yogurt on hand so I used a single serving cup of mixed berry la yogurt I had in the fridge and added an ounce of sour cream to make up the difference. Also added some lemon zest in addition to the juice. These were delicious blue berry pancakes... so much so, we had a couple of them without syrup and they were plenty sweet.
I made these pancakes this morning and they were fantastic! The batter was very thick but the pancakes still turned out very fluffy (and the perfect golden brown!). I almost skipped the fresh lemon juice but added it in the end. The flavor really came through and it was REALLY delicious! Overall, easy, yummy and very filling.
Well I have not made these yet, but we always love blueberry pancakes. But..... can someone tell me what 2 19/50 is for a measurement. I know they want to use weight now in baking instead of volume buy hey isn't this a little ridiculous.
I've tried making pancakes from scratch before, with disappointing results. But these are easy and delicious! The batter is thick, so I added some water to get it to the consistency I wanted. I also added extra vanilla (you can never have too much vanilla!) Delicious. :)
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