Hello photo friends. Are you ready for a mouth-watering ‘Foto der Woche‘? Here is my Glücklichmacher #26:
Blueberry Pancakes (taken June 29, 2014)
I had a craving for pancakes last weekend, which doesn’t really happen all that often, but the good news is: I had all the ingredients + fresh blueberries on hand and whipped those up in no time. They were light and fluffy and just all around delicious! I tried a healthier recipe (with oat-flour and low fat yogurt) and since J was absolutely raving about these, I thought I’d share the recipe with you as well (in case you want to try and make them yourself!).
I slightly adapted the recipe that I found here.
- 1 2/3 cups (380 g) all-purpose flour
- 2/3 cup (150 g) oat-flour
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (236 g) plain low fat yogurt
- 1 cup (236 ml) 1% milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup (236 g) blueberries
- Maple syrup, for serving
In a large bowl, combine flour, oat-flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup, whisk together yogurt, milk, butter and eggs. Pour the mixture over dry ingredients and stir until you have a smooth batter. Add blueberries and gently fold them into the batter.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup (or some whipped cream!).