Breakfast should make you happy.
I know that’s not always possible… sometimes you have to just grab something and GO!
During the week, I know it’s pretty difficult to make a “happy breakfast.” But finding the time, especially on weekends, to prepare something really delicious might be easier, and the results can be amazing.
Like these Silver Dollar Pancakes.
A lot of people settle for toaster-made pancakes because the homemade version seems too time consuming and, well, messy. But that’s why you do it when you have a little bit of time, so you’re not in a hurry and wind up making an even bigger mess.
The trickiest part for most people is making sure the temperature of the pan is "just right." I always make a “test pancake” to make sure it is good to go. Honestly, sometimes I have to make several test pancakes, but I’m getting better at it. And that makes me happy.
Just like these pancakes. And, oh, by the way… they make the fam pretty happy, too!
Silver Dollar Blueberry Pancakes with Lemon Yogurt
cook: 30 minutes (to finish all of the pancakes)
½ to ¾ cup vanilla yogurt
2 tablespoons butter, melted
1 cup white flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup blueberries
1 cup lemon yogurt (or more to taste)
let’s get to it…
Beat the vanilla yogurt, butter and egg lightly in a mixing bowl. In a separate bowl, mix the flour, baking powder, sugar and salt.
Combine the flour mixture and the yogurt mixture, stirring slowly with a rubber spatula or wooden spoon to just dampen flour.
Stir in the blueberries.
Heat a lightly greased frying pan or griddle or medium heat. The pan is ready when a drop of cold water bounces on the griddle. If it bounces out it’s too hot. (This is when you make a “test pancake.”)
Pour a tablespoon of batter onto the hot griddle. (You can cook several pancakes at once if your careful and they don’t touch and stick together.) The pancakes are ready when the edges look dry and bubbles appear and then burst. Carefully flip with a spatula and cook until brown on the underside.
Keep warm on a cooling rack on a baking sheet in a 200°F oven until ready to serve.
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