Recipes  
Mini Blueberry Pancakes
Mini Blueberry Pancakes
Open in full-screen mode

Mini Blueberry Pancakes

Preparation
15 MIN
Cooking
6 MIN
Servings
12
Share

Ingredients

Preparation

  1. In a bowl, combine the flour, baking powder and baking soda.
  2. In another bowl, whisk together the eggs, sugar, yogurt and vanilla. Add the dry ingredients alternating with the milk. Whisk until smooth. Using a wooden spoon, gently fold in the blueberries.
  3. Preheat the raclette cooking grill (on the flat side) on medium heat. Once the cooking grill is hot, brush with some softened butter.
  4. Cook 6 pancakes at a time, using 1/4 cup (60 ml) of the mixture for each one (to shape the pancakes, you can use a 3 1/2-inch (8 cm) ring mould placed directly on the grill, if desired). Once the pancakes are golden on the first side and bubbles start to appear on the uncooked surface, after about 1 to 2 minutes, remove the ring mould, if using, and gently flip the pancakes over with a spatula. Cook on the second side until golden and cooked through, about 1 minute.
  5. Place the pancakes on plates. Garnish with more yogurt and blueberries. Drizzle with maple syrup, if desired.

Comment

  1. I just made this recipe, used honey (half of the quantity) and 3% vanilla yogurt, cooked in cast iron pan, and it was sooo DELICIOUS! Hubby and I ate the whole thing!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.