There is nothing like savoring a fresh weekend morning like making a batch of pancakes.
Make these when you find some big, juicy fresh blueberries at the market. Be sure to remove all blueberry stems and withered blossoms before using. It’s a good idea to rinse fresh blueberries and lay them out on a clean dry towel to dry. Pick over the blueberries and remove any smooshed or otherwise undesirable blueberries before you add them to your batter. If you have a little helper, be sure to buy an extra punnet of blueberries so you can be generous when little fingers grab one or two or twenty.
The fresh lemon zest makes these sunny and bright, and the Greek yogurt makes these fluffy and light without the addition of eggs. To tell you the truth, one day I forgot to add eggs to my recipe (it was chaos in my kitchen – as always) and the pancakes turned out better than ever!
Fresh Blueberry Pancakes
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups Greek yogurt
- 1 1/2 cups whole milk
- 1 pound fresh blueberries Take care to remove all stems and non-desirable blueberries.
- 1 Tbs lemon zest
Instructions
- In a large mixing bowl, combine and mix flour, baking powder, sugar and salt.
- Stir in the Greek yogurt and the milk.
- Add the blueberries and fold in gently.
- Add fresh lemon zest and fold in.
- Using a 1/3 cup measure, drop batter on a hot, oiled griddle. Flip after bubbles start to form on the uncooked surface, and then burst.
- Serve with butter and maple syrup.
