Amy Riolo: Making these blueberry lemon pancakes from scratch is so easy; you'll never need to use a box again. Let's begin by making our batter.
Here I have a cup and a quarter of all-purpose flour; I'm going to add in a half of a cup of French vanilla yogurt. Then I'm going to add the zest of a lemon, the lemon flavor really goes very well with the blueberry.
Next I'll add in a teaspoon of vanilla, a teaspoon of baking powder, pinch of salt; two eggs and about a half a cup of milk. We'll whisk these together, we want to whisk to make sure that that everything is incorporated and that the batter is very smooth, it doesn't have any lumps.
As soon as the batter has a nice smooth consistency, we can go ahead and fold in our blueberries and once the blueberries are incorporated, we can turn on our heat to low.
We can make the pancakes in either a skillet or large frying pan. I'm going to add a tablespoon of butter to just coat the bottom of our skillet. As soon as the butter starts to bubble up and coat the bottom our pan, we're ready to go. I am going to add about a quarter cup scoops of this right in at a time, that way all of our pancakes are pretty evenly sized.
We're just going to cook these for a few minutes on each side until they get lightly golden. So now our pancakes are getting some bubbles on top and it's ready to flip them over. These have cooked about two minutes on each side and they are nice and golden. You could see how nice and thin our pancakes are, they are kind of like what I like to call crape cakes because they're across between crapes and pancakes.
Here we have our blueberry lemon pancakes, a bright and deliciously way to start anyone morning. Enjoy!