Blueberry Yogurt Pancake 藍莓乳酪班㦸

INGREDIENTS:

(make about 10 -15 pancakes)

5 Eggs

1 cup Milk

1 cube Yogurt (I used strawberry, but vanilla or plain is fine)

2 tablespoons Vanilla Extract

1/2 cup Butter, melted

1 tablespoon Baking Powder

20 Blueberries, flesh

2 cups Flour

DIRECTION:

1. In a large mixing bowl, whisk the eggs together. Add in milk, yogurt, vanilla, and melted butter; mix again.

2. Add baking powder and flour. Gently mix until it becomes batter. Do not over mix it; otherwise the pancakes come out too hard.

3. Add the blueberries. Gently mix it again. Leave the batter for about 10 minutes.

4. Heat up a non-stick pan over medium heat. Add a few spoonfuls of the batter. Let it cook until there are some bubbles forming on the surface. Flip the pancake over and cook for another 3 minutes. Transfer it to a plate. Repeat the process until the batter finished. Serve the pancake with the syrup or jams of your choice.

*Since we add the butter to the batter, there is no need to add extra butter when cooking the pancakes. As long as you heat up the pan before adding the batter, the pancakes won't stick to the pan.