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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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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