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Greek Yogurt Pancakes with ELKI Wild Blueberry Scandinavian Delights

Flour Pot Kitchen

Thinking about pancakes for weeks, and boy oh boy did these hit the spot tonight for dinner with Elki's fantastic Wild Blueberry Preserves!


Makes about 7, 5 inch pancakes

1 cup Vanilla Zoi Nonfat Greek Yogurt

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon Salt

2 whole large eggs

2 Tablespoons melted butter

In a medium bowl, whisk the eggs and then stir in the Zoi yogurt and the melted butter and set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

Add the dry ingredients to the mixed egg, butter and yogurt ingredients until just combined, being careful to not overmix.

Heat a griddle over medium-high heat about 400 degrees on my griddle. Splash a drop of water on the griddle, when it sizzles your pancakes are ready to hit the griddle. 

Melt some butter on the griddle top and drop batter by 1/2 cup servings onto the griddle, gently spread out just a touch with spoon. Cook undisturbed on the first side until bubbles start to form on the surface and edges are starting to brown.

Flip to the other side and cook for about another minute.

Top the hot-off-the-griddle pancake with a generous spoonful of ELKI Wild Blueberry Scandinavian Delights and butter.

Filed Under

*Elki: Preserve / Jam Recipes, Main Course recipes, Side Dish recipes by Recipes & More!


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