Blueberry Almond Pancakes

Name: Blueberry Almond Pancakes
Total time: 23
Yield: 6
Ingredients: 5 tablespoons butter, divided; 1 ¼ cups all-purpose flour; 2 tablespoons white sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup plain yogurt; 2 eggs; 1 ½ teaspoons almond extract; ¼ cup water, or as needed; 1 cup fresh blueberries

Recipe by ChefNYC from allrecipes.com

Breakfast 23 Mins.

Ingredients

6 servings

•

5 tablespoons butter, divided
•

1 ¼ cups all-purpose flour
•

2 tablespoons white sugar
•

1 tablespoon baking powder
•

½ teaspoon salt

•

1 cup plain yogurt
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2 eggs
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1 ½ teaspoons almond extract
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¼ cup water, or as needed
•

1 cup fresh blueberries

Instructions

Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
Whisk flour, sugar, baking powder, and salt together in a bowl.
Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.