Apple Cider Vinegar Pancakes
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.