Blueberry Almond Pancakes
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 tbsps
Butter (divided)1.25 cups
All-Purpose Flour2 tbsps
White Sugar1 tbsp
Baking Powder1 tsp
Salt1 cup
Plain Yogurt2
Eggs1.5 tsps
Almond Extract1 cup
Water (or as needed)1 cup
Blueberry (fresh)Directions:
1
Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds
2
Whisk flour, sugar, baking powder, and salt together in a bowl
3
Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well
4
Fold flour mixture into yogurt mixture until batter is well combined
5
Add water, 1 tablespoon at a time, until batter reaches a pourable consistency
6
Melt remaining butter in a large skillet or griddle over medium-low heat
7
Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes
8
Flip and cook until bottom is lightly browned, about 30 seconds
9
Repeat with remaining batter and blueberries