Fluffy Blueberry Pancakes
Yield: 12 pancakes – using ¼ to 1/3 cup measuring cup
Ingredients:
2 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
¼ teaspoon salt
1 cup milk
¾ cup yogurt
2 eggs
1 teaspoon vanilla
4 tablespoons butter, melted
Directions:
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.