The Perfect Multigrain Blueberry Pancake.
These pancakes are fluffy and delicious! One of my favourite recipes for breakfast. The secret to this pancake is the plain yogurt. Yogurt is fitting for breakfast, isn’t it? Try this recipe out, it is REALLY good. Great for impressing that special someone in the morning 😉
Makes 12 to 14 4-inch pancakes
2 large eggs
1 cup plain yogurt
2 to 4 tablespoons skim milk
3 tablespoons low fat margarine, 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 (or additional 1/4 cup whole wheat flour)
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried
Melt half of margarine. Remove from heat and stir in second tablespoon of margarine until melted. This keeps your margarine 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. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. Whisk in melted margarine, 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 are fine.
*Do not add blueberries to pancake batter.
Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a bit of margarine in the bottom and ladle 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.
The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. 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. Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.
Recipe and photos by: www.smittenkitchen.com