I can never resist a new pancake recipe – especially if it’s by Smitten Kitchen – enjoy!
2 eggs AND 1 c. full-fat plain yogurt
2 to 4 T. milk – if needed…usually only if you’re using really thick yogurt
3 T. butter, melted (but not hot)
1/2 t. EACH lemon zest AND vanilla
1/2 c. EACH flour AND whole wheat flour
1/4 c. rye flour (or barley flour) AND 2 T. sugar
4 t. baking powder AND 1/2 t. salt
1 c. blueberries, rinsed and dries
butter for cooking
In a large bowl, whisk together the eggs and yogurt and maybe 2 tablespoons of milk (you may not need any if the yogurt is really thin, you may need a little more if the yogurt is really thick). Whisk in the melted butter, zest and vanilla.
In a separate small bowl, whisk together all flours, sugar, baking powder and salt. Scoop the dry into the wet and stir until just combined, a few lumps is just fine. Fold in the blueberries.
Melt some butter in your favorite skillet and spoon 2 heaping tablespoons of batter into the skillet for each pancake, leaving room in between for them to spread and allow them to cook until tiny bubbles form on the surface. Gently flip and cook for another couple of minutes, then keep them warm in the oven until the rest are ready. We enjoyed ours with butter and a healthy pour of maple syrup!