Lemon Blueberry Pancakes

This recipe courtesy of Silk.

Dannon

See Silk soymilk website for more information

Lemon Blueberry Pancakes with syrup on a plate

Lemon Blueberry Pancakes

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Say hello to a lemon blueberry pancakes worth waking up for!
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1¼ cups all-purpose flour
  • 2 tsp baking powder
  • 1 egg or egg substitute
  • ¼ tsp salt
  • Pinch of ground nutmeg if desired
  • 1½ cups plain yogurt or soymilk dairy-free yogurt
  • ¼ cup vegetable or canola oil
  • 2 tbs granulated sugar
  • 1 tbs lemon juice
  • 2 tsp finely grated lemon zest
  • 2 tsp vanilla
  • 1½ cups blueberries fresh or frozen
  • Maple syrup

Method
 

  1. Whisk together flour, baking powder, egg, salt and nutmeg. Set aside.
  2. In a separate bowl, whisk together yogurt, 2 tbs of oil, sugar, lemon juice, lemon zest and vanilla. Stir in flour mixture until just combined (batter will be lumpy), then let stand for 15 mins.
  3. Heat large skillet over medium heat, brushing with some of the remaining oil.
  4. Pour scant ¼ cup of batter per pancake into skillet, leaving space between each pancake. Add 1 tbs of the blueberries to each pancake,
  5. Cook pancakes, in batches, for about 2 mins or until bubbles form on the surface. Then flip and cook for 1-2 mins more, until golden brown and set in the center. Wipe skillet between batches.
  6. Serve pancakes with remaining blueberries and maple syrup.

Notes

NOTE: Hold prepared pancakes in a warm oven until ready to serve.
Tip – Top pancakes with a dollop of plain yogurt or dairy-free yogurt, if desired.
Tip – Try substituting orange for lemon juice and zest.
Tip – These pancakes are also delicious made with raspberries and blackberries.

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