Ingredients

The following ingredients have 8 Servings
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoon granulated sugar
  • 1/2 lemon, zest only
  • ¾ cup (210g) Greek yogurt
  • ¼ cup (60 ml) milk
  • 1 large egg
  • 1 cup (150g) fresh blueberries
  • Vegetable oil, for cooking
  • Maple syrup, to serve

Instruction

  • In a small bowl, combine flour, baking powder, baking soda, sugar and lemon zest. Set aside.
  • In a large bowl, whisk together yogurt and milk. Add the egg and mix until smooth.
  • Combine wet and dry ingredients, then gently fold in the blueberries with a rubber spatula.
  • Heat a frying pan over medium heat and grease with oil or cooking spray. Cook ¼ cup pancake portions for about 2 minutes on the first side, or until the edge is set and the bottom is golden. Flip and cook for 1 minute on the other side. Repeat with the remaining batter. Serve warm with maple syrup.