30 October 2010

Saturday Morning: Yogurt Blueberry Pancakes


The frozen blueberry makes regular appearances on the four-year-old's breakfast dish. Oatmeal and plain yogurt, both breakfast staples, are almost always topped with frozen blueberries, and if breakfast isn't quite ready yet, a bowl of frozen blueberries is requested as an appetizer. Naturally, blueberry pancakes are quite popular around here.

Yogurt
blueberry pancakes
(The blueberries are on the bottom, waiting to surprise you with their juicy deliciousness.)

This is a very thick batter, so the pancakes will take a bit longer to cook than you may be used to, and don't expect popping bubbles to tell you when they're ready to flip. Just keep an eye on the sides, and don't cook them too hot. By the time I get to the second round I generally have my skillet on the lowest setting. (My stove-top runs a tiny bit hot, so aim for medium-low and adjust as necessary.)

Blueberry Yogurt Pancakes
yields ~16 4” pancakes

1/3 cup butter
12 ounces (about 3 cups) white whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
3 cups yogurt
1/2 cup milk

1 cup frozen blueberries (or fresh, if they're in season.)

Melt butter and set aside.

Preheat griddle or skillet on medium-low.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. It's important to combine them thoroughly since even distribution of the leavening makes for evenly fluffy pancakes.

Break eggs in a medium bowl and whisk until slightly lightened in color. Stir in yogurt and milk. Slowly pour in the butter while stirring the yogurt and egg mixture.

Add the liquid ingredients to the flour and stir until just combined.

Give the griddle a very light coating of butter. Pour batter by the serving spoon full (a scant ¼ cup, I think.) Sprinkle 1 heaping teaspoon full of blueberries on top of each pancake. Cook until golden brown on the bottom and the sides are beginning to cook. Flip gently and cook another minute. Like waffles, these will emit steam as they cook. When the steam starts to slow, the pancake is ready.

Serve with maple syrup or honey.

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