Apple Cider Vinegar Pancakes

These pancakes add a new twist on the typical buttermilk + blueberry variety.

Special Equipment

• Pancake Grill/Skillet

Ingredients

• 240ml (1 cup) milk (skim or 1%)
• 2 ½ tablespoons apple cider vinegar
• 3 tablespoons 1% Greek style yogurt
• 60ml (¼ cup) packed dark brown sugar
• 240ml (1 cup) all-purpose flour
• 120ml (½ cup) whole wheat flour
• 120ml (½ cup) barley flour
• ¾ tablespoon baking powder
• 480ml (2 cups) fresh blueberries

Preparation

1. In a small bowl, combine the milk and apple cider vinegar; set aside and let curdle.
2. In a medium bowl, whisk egg whites, yogurt and brown sugar.
3. In another medium bowl, sift together flours and baking powder; add to egg/yogurt mixture.
4. Briefly stir mixture to moisten; add about ¼ of the milk, still to moisten.
5. Continue adding ¼ of the milk mixture, stirring after each addition until smooth.
6. Check the consistency of the batter; it should be smooth and viscous to coat the back of a spoon, but it should not be anything near pasty; on contrary, it should not be runny.
7. Fold in blueberries just enough to distribute in batter.

Grill

1. Spoon batter onto pancake grill and cook until done.