July 3, 2009

Blueberry Yogurt Pancakes

My mind is full of rambling thoughts lately...

It's the 4th of July, which to me means summer is half over and I'll have to go back to work soon

I can't seem to motivate myself to complete the projects I said I'd get done this summer, like cleaning out my home office.

I need to organize my school stuff and start planning for fall semester.

There are so many recipes I want to make with fresh summer veggies, but I'm tired of making dinner for myself when Jerad's working late.

I hope I have enough money for my Chicago trip at the end of the month.

We need to get a hotel room for the Great Taste of the Midwest in Madison, WI, next month.

I really need to get up to Springfield to visit my grandmother.

I hope my Sauce Magazine article is what they wanted and not too long.

I really shouldn't have eaten White Castles at midnight last night.

It's ironic that I ate fast food 6 hours after joining the Slow Food group.

I wish my cat would stop pissing and pooping on the floor.

I need to read more often, so that I can make a dent in my summer reading list.

I'm excited to see the new Harry Potter movie.

I haven't been to the movies in over a year.

I need to make an eye doctor appointment.

I need to get my yearly blood work done.

I wish I could sell my house and move to the Soulard Market Lofts.

I love blueberries, particularly fresh from the farmers market blueberries.

Blueberry Yogurt Pancakes
(adapted from Martha Stewart’s Original Classics Cookbook
via Smitten Kitchen)


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 tablespoons sugar
1 large eggs, lightly beaten
1 1/2 cups plain, non-fat yogurt

1/2 cup fresh blueberries


  • Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs & yogurt and whisk to combine.
  • Heat a non-stick pan with 1 tablespoon of butter over medium-low heat. Pour 1/4 cup of batter into the middle of the pan (or pour two pancakes if you have a big pan); be careful, though, this batter spreads. Arrange some of the blueberries on top of the pancake.
  • When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
  • Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F.
  • Serve with a drizzle of melted butter and a sprinkling of sugar.

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