Melt two tablespoons of the butter. Stir in the third tablespoon
until it is completely melted. (This keeps the butter from being
too warm when you add it to the other ingredients.) Set aside.
In a small bowl, combine the flours, sugar, baking powder, and
salt. Whisk to blend. Set aside.
In a large bowl, combine the eggs, yogurt and milk and whisk
together. If you are using a thin yogurt, no additional milk should
be needed. If you use a thick yogurt such as Greek yogurt, add 1-
2 more tablespoons butter, lemon zest, and vanilla. Add in the
dry ingredients and whisk in just until incorporate of milk. Whisk
in the melted.
Warm the oven to 200 F and have a baking sheet ready (to keep
finished pancakes warm). Heat a skillet or sauté pan over medium
heat and grease lightly with butter. Ladle about 1/3 cup of batter
onto the cooking surface for each pancake. Dot the top with
blueberries. Allow to cook until bubbles begin to form on the top
surface. Use a large spatula to carefully flip the pancake and cook
the other side until light golden and cooked through. Repeat with
the remaining batter, storing finished pancakes in the oven until
ready to serve.
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