Silver Dress & Blueberry Pancakes

BLUEBERRY, YOGURT PANCAKES

1/2 c. Organic unbleached flour
1/2 c. Organic Whole Multi-Grain pancake mix
1/2 tsp. Baking soda
1/4 tsp. Salt
1 tsp. Raw sugar

1 1/4 c. Organic Goat Yogurt
1 Free range, organic, omega 3 egg

1 Basket organic big-fat-blueberries
Pure Maple Syrup
Butter (preferably European unsalted)

Stir all dry ingredients together with a wire whisk. Beat egg and blend with yogurt. Stir yogurt/egg mixture into dry ingredients until just moistened. Let rest for about 10 minutes.
Melt about a tablespoon of butter in a heavy frying pan (or cooking oil of your choice – butter makes the crispiest edges). When pan is ready, cook one pancake to throw away (Cooks Illustrated claims this readies the pan to perfectly brown the rest of the pancakes.) Batter will be thick so you need to spoon the batter in to spread it out. When bubbles begin to form and sides of pancake are firm, place desired amount of blueberries on top.

Flip and continue cooking until bottom is golden brown. Remove to a warm platter in oven. When all the cakes are done, turn off the burner and pour the syrup into the pan. Pour into server.

If you do not wish to put the blueberries into the pancakes or you just want extra, they can also be put into the skillet with the syrup.

© Philomena Robinson