Nothing is better than a lazy weekend morning.
Unless said morning involves pancakes.
And pools of maple syrup.
Make them tomorrow.
Pancakes are what weekends are for.
To make pancakes for two hungry people, you will need:
- 2 large eggs
- 1 C plain, full-fat yogurt
- 4 T milk
- 3 T butter, melted and cooled slightly (more for the pan, too)
- 1/2 tsp. lemon zest (never optional when blueberries in pancakes are concerned)
- 1/2 tsp. vanilla
- 1/2 C whole wheat flour
- 3/4 C all purpose flour
- 2 T sugar
- 1 T plus 1 tsp. baking powder
- 1/2 tsp. table salt
- 1/2 C blueberries
- 1 small banana, peeled, chopped
Whisk the eggs, yogurt, milk, butter, lemon zest and vanilla in a large bowl. Beat the flours, sugar, baking powder and salt together in a medium bowl. Whisk the dry ingredients into the wet until almost combined. For a reason unknown to me, lumps in pancake batter are encouraged. Go with it. Fold in the blueberries.
Heat some butter on a griddle or skillet. When it’s nice and hot, add batter by the 1/4 cupful, leaving plenty of space between the pancake (another pancake science thing I don’t understand). When the edges of the pancake start to look dry and small bubbles start forming on the top, use a spatula to flip the pancakes. Cook for 1-2 more minutes on each side. I find the skillet always needs another swipe of butter in between rounds, and the heat needs to be turned down slowly as you go.