ShaSha wanted to help me make pancakes for breakfast on her birthday. I decided to go with this blueberry pancake recipe I have adapted from a Marlboro cookbook my mom gave me. They’re very moist and gobble-able.
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 2 cups vanilla yogurt (*see note)
- 1 cup milk
- about 1 1/2 cups blueberries (I used frozen)
Whisk together flour, baking powder, baking soda and salt in extra large bowl. In a separate large bowl beat together eggs, yogurt and milk thoroughly. Add wet ingredients to dry and mix well. Let rest for 5 minutes.
While batter is resting turn griddle on to just below 350 degrees F and spray with oil. Using a 1/3 cup scoop, pour batter onto griddle. Sprinkle blueberries on each pancake. When the edges start to bubble and brown slightly, flip them over. It should take less than 5 minutes for each griddle full of pancakes.
Serve warm with butter and maple syrup.
Makes about 20 pancakes.
*note: if you only have plain yogurt, simply add 2 tbs of sugar to the batter.