Print It

Lemon Blueberry Pancakes



Makes 4 servings


2 cups all-purpose flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 large eggs
1 1/2 cup buttermilk
1 cup milk
1/4 cup melted butter
1 cup lemon yogurt
1 cup blueberries


In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, lightly beat the eggs, buttermilk, lemon yogurt, milk and melted butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to boend: the batter should be slightly lumpy. Add 1 cup fresh, frozen or drained canned blueberries, dusting fresh blueberries lightly with flour. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees for an electric griddle). Pour 1/4 cup measures of batter onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook about 2 minutes more until the other sides are browned.