Lemon Blueberry Pancakes
1 cup low-fat lemon
1⁄2 cup fat-free milk
2 Tbsp. canola oil
1 tsp. lemon juice
1 cup all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 1⁄4 cups blueberries,
In a small bowl, whisk egg, 1⁄2 cup yogurt, milk, oil
and lemon juice until blended. In a separate bowl,
combine flour, baking powder, baking soda and
salt. Make a well in the center and pour yogurt
mixture into the well. Stir just until moistened.
Gently fold in 1 cup blueberries. Coat Griddle
with cooking spray and warm over medium-low
heat. Pour batter by 1⁄4 cupfuls onto hot Griddle.
Turn when bubbles form on top of pancake; cook
until second side is golden brown. Serve with
remaining yogurt and blueberries. Serves 4
(2 pancakes per serving).
Submitted by Lynda Bradley, Sr. Copywriter, Princess House Home Office