Blueberry Pancakes

At home we love pancakes in all shapes and forms. The traditional thin pancakes, made with milk, eggs and flours are our eternal favourites, but these semi-sweet blueberry pancakes, which I came upon on FB, turned out also very delicious and today I made them for the second time.

They are thicker, baked longer at lower temperature and a bit sweeter than my usual pancakes, can be eaten right as they are, au naturel, but a spoonful of homemade blueberry jam turns them into perfection.

Ingredients:

• 200 g yogurt
• 2 eggs
• 120 g flour
• 20 g brown sugar
• 10 g vanilla sugar
• 2 g baking powder
• a pinch of salt
• oil for the pan
  

Preparation:

Mix the yogurt with the baking powder, add the eggs, sugar, salt and flour. Mix thoroughly, until smooth. The batter is thicker than usual but a bit runnier than the one for cakes. Bake at medium heat in a pan, oiled with vegetable oil. Spread halved fresh blueberries (mine are home frozen fresh blueberries), which I cut semi-unfrozen. Turn the pancake and bake for a few seconds on the other side.

Enjoy with tea or coffee and blueberry jam.