Sunday, July 6, 2014

Recipe: Blueberry Yoghurt Pancakes

Brunch is a much loved meal in our house and weekends are all about taking the time for special morning meals. The yoghurt in this dish adds a tangy note that sets off the blueberries well but also makes a hearty meal without additional fat. 

Blueberry yoghurt pancakes

1 cup flour
1 cup sugar
1 cup yoghurt
1 cup fresh or frozen blueberries
1 cup milk or almond milk
2 eggs
1 tspn vanilla
Oil for frying


  • Sift the flour into a bowl and add the sugar
  • In a small bowl whisk the eggs and vanilla, then add the milk
  • Add the liquid ingredients to the flour, stir until a batter is formed
  • Add the yoghurt and stir until incorporated into the batter
  • Fold the blueberries carefully into the batter 
  • Heat a skillet over medium heat and add oil to the pan
  • Using a ladle or jug (pitcher) pour a pool of batter the size of your palm into the pan
  • Once bubbles appear in the pancake then flip carefully so as to not break the blueberries
  • Serve with your favourite pancake toppings like maple syrup, powdered sugar and lemon or more yoghurt and blueberries (as pictured)
  • Makes 6 pancakes

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