Description
My new favorite trick for the most flavorful, summery lemon and blueberry pancakes!
Ingredients
- 24 ounces, weight Blueberries
- 2 teaspoons Granulated Sugar
- 1 cup Whole Wheat Flour
- ½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1-½ cup Organic Low-fat Plain Greek Yogurt
- ½ cups Organic 1% Milk
- 2 Organic Pastured Eggs
- 2 Tablespoons Granulated Sugar
- 4 teaspoons Extra Virgin Olive Oil Plus More For Greasing Your Griddle
- 4 teaspoons Pure Vanilla Extract
- 1 Lemon
- 3 Tablespoons Confectioners Sugar
Preparation
Add the fresh blueberries and the first amount of granulated sugar to a bowl and stir until well combined. Allow berries to sit and soak in the sugar.
In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk the following until well combined: yogurt, milk, eggs, second amount of granulated sugar, olive oil, and vanilla extract. Grate the lemon with a citrus zester and whisk the zest in with the batter.
Add the flour mixture to the yogurt mixture, and stir just until ingredients are combined.
Lightly grease a large flat skillet with a very thin layer of olive oil. Heat the skillet over medium heat.
When the skillet is hot, pour ¼ cup of the batter onto the skillet to create a pancake. Depending upon the size of the skillet, add 1-3 more pancakes. When edges turn golden and bubbles begin to form in the center, after about 4-5 minutes, use a spatula to flip the pancakes. Cook for about 3 minutes more, until the second side is light golden. Remove cooked pancakes to a plate. Repeat until all pancakes are cooked.
Squeeze a bit of fresh juice from the lemon over each pancake. Sprinkle confectioners’ sugar over each pancake by pouring the sugar into a fine-mesh strainer and tapping it over the pancakes. Top each pancake with heaping spoonfuls of fresh blueberries, and serve.
