Blueberry Pancakes with Yoghurt Drizzle
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
10
- For the Yogurt Sauce
- ¼ cup Yogurt
- 1 Tbsp milk
- 1 tsp Maple syrup
- For the Pancakes
- 1 ¾ cups flour
- 2 Tbsps sugar
- 1 tsp Baking powder
- ½ tsp baking soda
- ¼ tsp Nutmeg
- 2 eggs
- 1 cup milk
- 1 cup Sour cream
- ¼ cup melted butter
- ½ tsp Vanilla
- 1 ½ cups fresh Blueberries
Preparation steps
1.
For the Yogurt Sauce:
2.
Combine yogurt, milk, and maple syrup; whisk until smooth. Set aside.
3.
For the Pancakes:
4.
Stir together all the dry ingredients.
5.
In a separate bowl whisk together the eggs, milk, sour cream, melted butter and vanilla.
6.
Make a well in the dry ingredients and pour in the liquid. Whisk together until just blended.
7.
Melt margarine in a large heavy skillet over medium heat. For each pancake, ladle about 1/4 cup of batter onto the hot skillet. Cook the pancakes for about 1-1/2 minutes on the first side or until you see bubbles form. Then flip and cook them about half as long, until the second side is golden brown.
8.
Drizzle the yogurt sauce over the pancakes and top with fresh blueberries to serve.
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