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Blueberry Yogurt Pancakes
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Source: https://recipheon.com/en/recipes/breakfast/blueberry-yogurt-pancakes
About this recipe
Blueberry yogurt pancakes are a soft, fluffy skillet breakfast with a tender, slightly moist crumb from plain yogurt. Blueberries add fresh fruit flavor and burst as they cook, forming small, juicy pockets in the batter. Fold them in gently at the end so they do not tint the entire mixture. Cook small pancakes over medium heat so the centers have time to cook through before the outsides burn. Serve warm with extra blueberries, yogurt, or a small drizzle of honey.
Ingredients
Batter
180 g plain yogurt
160 g all-purpose flour
2 eggs
100 g blueberries
1 teaspoon baking powder
Steps
Rinse the blueberries and gently pat dry. Mix the yogurt with the eggs in a bowl until uniform.
Combine the flour and baking powder, then briefly fold into the wet ingredients just until no dry flour remains. Gently add the blueberries at the end without crushing them.
Heat a nonstick frying pan suitable for cooking without added fat over medium heat. Add small, moderately thin portions, leaving room to turn them. Cook for 2–3 minutes per side. Turn with a spatula once the edges are set and the base is golden; do not press down on the pancakes.
Cut open the first pancake to check: the batter between the blueberries should be set and fluffy, with no raw paste; the fruit juice itself may remain moist. If the base darkens before the center cooks, lower the heat. Serve warm.
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