Blueberry Yogurt Pancakes

Blueberry Yogurt Pancakes

1-1/4 cup all-purpose flour

2 tsp baking powder

½ tsp salt

2 tbsp sugar

1 beaten egg

1 cup blueberry yogurt

1/2 cup water
1 cup blueberries

2 tbsp canola oil

1 tbsp margarine for cooking

Grease griddle with 1 tbsp oil and preheat to around 375 F or better.

A little cooking science:

you know when your griddle is hot enough to start cooking the pancakes when you can drop a few drops of water on the griddle and they don’t evaporate right away. Instead they scurry around the surface of the hot griddle riding on a thin layer of water vapor before finally evaporating. This is called the Leidenfrost effect.

Mix together salt, flour, baking powder, and the sugar. Next, add egg, yogurt, 1 tbsp of oil and stir until well blended. Melt margarine on griddle or pan. Pour about ¼ cup portions of pancake batter on griddle.

A little bit more on temperature:

If your griddle or pan is too cold the pancakes will be tough and slightly chewy and of course take longer to cook. If your grill is way too hot it will burn on the bottom making a crust on the outside. If you are making many batches of pancakes you might want to remove the pan every 3 or so batches, wipe it out and bring back to the correct temperature.

Turn when golden brown, small bubbles should start developing around the edges and in the center of the pancakes. Right before you flip the pancakes, drop blueberries on the pancake. After flipping, cook until golden brown. Serve with warm maple syrup or blueberry compote (basically, fruit cooked in water, sugar, and quite possibly some flavored alcohol and spices). The great thing about using yogurt is you can infuse many flavors into the pancakes. You could make, apple, peach, strawberry, pineapple, vanilla, or even chocolate pancakes. I also find that the pancakes seem more tender and fluffy using the yogurt.