1 1/4 cups all purpose flour
1 tblsp plus 1 tsp baking powder
1/2 tsp salt
2 tblsp sugar with zest of one lemon “worked in” with fingertips
2 eggs
1 cup non-fat plain yogurt
3 tblsp butter, melted and cooled slightly
1/2 tsp vanilla
1/4 cup buttermilk, or more as needed
1 cup fresh blueberries or fruit of choice (or chocolate chips or chunks) so you can say you ingested antioxidants
Real Maple Syrup
Melt butter and set aside to cool. Heat griddle on medium heat until hot. In a large mixing bowl, whisk together eggs, yogurt, vanilla and butter. In a small bowl, whisk together flour, baking powder, salt and sugar. Mix dry ingredients into wet, adding enough buttermilk to make a batter which is not too thick, not too thin – just right, i.e. it isn’t so thin it “pours” but is substantive enough to hold its shape when you place it on the griddle pan – but not dry and uber lumpy. Ladle onto lightly buttered griddle and sprinkle with blueberries. Cook until edges start to firm and flip. Cook on second side until lightly browned. If not cooked through, set inside a 325F oven on an oven proof dish to “finish”.
Dot with butter and swaddle in REAL maple syrup. Enjoy!
(Adapted from Smitten Kitchen Blueberry Yogurt Multi-Grain Pancakes)
Wow, Looks fantastic. I have company coming next week and thinking I’ll pick up some buttermilk instead of Bisquick! Did I see something about thyme maple syrup in your blog? That sounds interesting, just add some sprigs of fresh thyme to the maple syrup? Have you ever used it?