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Blueberry Pancakes
Ingredients
- 1 cup unbleached plain flour
- 1 1/2 cups whole-wheat or brown flour
- 1/2 cup oat bran
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 eggs
- 1/4 cup butter, melted and cooled
- 1 cup Glenisk Natural yogurt
- 1 cup Glenisk whole or low fat milk
- 2 cups blueberries, preferably wild
Preparation
- In a large bowl, whisk together the two flours, oat bran, sugar, salt, baking powder and baking soda. In a separate bowl, beat the eggs, then add the melted butter, yogurt and milk. Stir to combine.
- Pour the egg mixture into the flour mixture and stir just until blended. The batter will be thick. Fold in the blueberries.
- Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake. Batter containing whole wheat tends to brown quickly, leaving the interior uncooked, so cook the pancakes slowly (4 to 6 minutes each) over low heat.