Blueberry Yogurt Multigrain Pancakes
Photo © Deb Perelman
- 2 large eggs
- 1 cup plain, full-fat yogurt
- 2 to 4 tablespoons milk
- 3 tablespoons butter, plus extra for buttering skillet
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup (62 grams) whole wheat flour
- 1/2 cup (68 grams) all-purpose flour
- 1/4 cup (32 grams) barley or rye flour
- 2 tablespoons sugar
- 1 tablespoons plus 1 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup blueberries, rinsed and dried
- This recipe is vegetarian
- Produce
- Blueberries (1 cup)
- Lemon, zest (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Baking powder (1 1/3 tablespoons)
- Barley or rye flour (1/4 cup)
- Sugar (2 tablespoons)
- Table salt (1/2 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Whole wheat flour (1/2 cup)
- Dairy
- Butter (3 tablespoons)
- Milk (2 tablespoons)
- Yogurt, plain full-fat (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 28, 2011 (1 year ago).
263 people saved this recipe.
