Lemon Blueberry Pancakes
  • 1 egg
  • 1 cup low-fat lemon yogurt, divided
  • ½ cup fat-free milk
  • 2 Tbsp. canola oil
  • 1 tsp. lemon juice
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cups blueberries,divided

In a small bowl, whisk egg, ½ 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 ¼ 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

Lemon Blueberry Pancakes


This Month's Featured Recipe

Filet Mignon with Red-Wine Sauce
more
What's New