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

Special Equipment

  • Pancake Grill/Skillet

Ingredients

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

Preparation

  • In a small bowl, combine the milk and apple cider vinegar; set aside an to curdle.
  • In a medium bowl, whisk egg whites, yogurt and brown sugar.
  • In anther medium bowl, sift together flours and baking powder; add to egg/yogurt mixture.
  • Briefly stir mixture to moisten; add about ¼ of the milk, still to moisten.
  • Continue adding ¼ of the milk mixture, stirring after each addition until smooth.
  • 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.
  • Fold in blueberries just enough to distribute in batter.

Grill

  • Spoon batter on to pancake grill and bake until done.