If you have a second, please take my poll! I’m trying to decide what to make for Father’s Day this year.
Yep, it’s breakfast time again, here at Slice.
Weekends are the perfect time to whip a big batch of pancakes and freeze them for easy weekday breakfasts or how about for a special Father’s Day treat? It’s just around the corner! Plus, with bluberries on sale in all the grocery stores these days, why not pick up a pint and make blueberry pancakes? They’re good for you and taste great (well, I like them anyway – MC asked for one, then decided he didn’t like it and spit it out). And for an extra blueberry kick, serve them up with some fresh blueberry sauce.
Make sure to let your batter rest for a few minutes before ladling them onto the griddle. It’s best to mix up the batter, then heat up your pan. The pancakes will rise up nice and puffy for you. 🙂
Fluffy Blueberry Pancakes
Yield: 12 pancakes – using ¼ to 1/3 cup measuring cup
2 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
¼ teaspoon salt
1 cup milk
¾ cup yogurt
1 teaspoon vanilla
4 tablespoons butter, melted
Whisk flour, baking powder, baking soda, sugar and salt in a medium sized bowl.
In a separate bowl whisk the milk, yogurt, eggs, vanilla and butter. Add to flour mixture.
Let the mixture sit for a few minutes while the griddle heats up: 350F or medium heat.
Using a ¼ cup or 1/3 cup measuring up, pour batter onto griddle. Let the pancakes cook for a few minutes, then check the bottom for color, then flip it. Since the batter is thick, you won’t see the usual bubbles and dry edges. Cook for a few minutes on second side.