These simple blueberry pancakes create a pause in time to simply sit quietly, enjoy your loved ones, and reflect on the good moments that have come your way.
- 1 Egg
- 1 Cup Greek Yogurt
- 1/2 Cup Milk
- 2 Tablespoons Butter, Melted
- 2 Teaspoons Lemon Juice
- 1 Cup All-purpose flour
- 2 Tablespoons Sugar
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Package (6 ounces) Driscoll's Blueberries
In small bowl, beat the egg and gently stir in the yogurt, milk, butter, and lemon juice.
In large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients just until blended and no giant lumps remain.
Let sit about 10 minutes.
Toss the blueberries with just a tablespoon or so of flour, just to coat. This helps keep the blueberries from turning the batter blue.
Gently fold the blueberries into the batter just until mixed. Do not keep stirring or the batter will turn blue.
Pour by 1/4 cups onto greased griddle at med heat. Cook until brown on each side.
When the edges are dry and the batter is bubbling they are ready to flip.