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Blueberry Pancakes

This recipe was updated on 1/12/2019.

About 20 small pancakes

Making pancakes:

(1)In a bowl whisk together:

  2 large eggs
1 cup milk
1/2 cup plain yogurt*
3 tablespoons melted butter
* For traditional buttermilk pancakes you can replace the milk and yogurt ingredients with 1 1/2 cups of buttermilk.
(2)In another bowl, sift together:
  1 + 1/2 cup flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1 teaspoon baking soda
3 tablespoons sugar

(3)Put the dry ingredients to the buttermilk mixture and whisk until the flour is blended.
 

(4)Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Drop the heat to low-medium, spread 1/2 tablespoon vegetable oil or butter. Pour the batter onto the griddle a ladle, sprinkle each pancake with about 2 tablespoons of the blueberries, and cook the pancakes until they are golden on both sides.
 
(5)Sprinkle powder sugar and serve with blueberry syrup.

Making blueberry syrup:

In a small sauce pan, put together and slowly bring it to a boil:
  2 cups blueberries ( fresh or frozen)
2 tablespoons water
2 tablespoons lemon juice
Add sugar and stir. Bring it to a boil again. Boil for one minute and remove from the heat.
 

3/4 cup sugar

1/12/2019 Update:

  • Original recipe had 1 1/2 cups of plain yogurt and no milk, which made the pancake batter too thick. Corrected the amount of yogurt and added milk to the ingredients.
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