Yogurt Pancakes with Roasted Blueberries
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
- 1 ½ cups blueberries, rinsed and drained
- 3 Tbsp. light brown sugar
- ½ cup [70g] all-purpose flour
- scant ¼ cup [20g] coconut flour (or alternatively, you can use more all-purpose flour)
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- 1 cup whole-milk plain yogurt
- 1 Tbsp. granulated sugar
- unsalted butter, for cooking and serving
- 1. Preheat the oven to 400F.
- 2. In a baking dish, combine the blueberries with 3 tablespoons of the light brown sugar and stir to mix. Roast, pulling the baking dish out of the oven a few times to stir the berries. You want them to release their juice and end up nice and saucy. Set aside.
- 3. In a large bowl, combine the flour(s), baking soda, and salt and whisk to combine. Crack the eggs into a smaller bowl, add the yogurt and 1 tablespoon of granulated sugar and whisk until the mixture is uniform. Pour the yogurt mixture into the flour mixture and mix everything together.
- 4. Set a large cast-iron skillet or griddle over medium heat and add a tablespoon of butter. Once the butter melts, swirl the pan or brush the griddle to evenly coat the surface. Pour the batter into the pan in roughly ¼ cup increments to form a couple of small-ish pancakes. Don’t crowd the pan.
- 5. If your batter is on the thicker side, it may not form the familiar small bubbles on the surface. Just wait 1 to 2 minutes or until the edges look cooked and flippable.
- 6. Flip the pancakes over and cook until the second sides are nicely browned. Transfer them to a warm plate and continue making the rest, adding more butter as needed. Serve the pancakes with more butter on top and the warm blueberries.
Recipe adapted from Julia Turshen's "Small Victories"