Just in time for the long holiday weekend, Smitten Kitchen posted a new pancake recipe – Blueberry Yogurt Multigrain Pancakes. These pancakes use white, whole wheat, and barley or rye flour with plain yogurt to create a thick batter. (To be fair, we only had white and whole wheat flour in the house so our pancakes had one less grain.) We did, however, have plenty of blueberries. A large bowl of them disappeared quickly – some when into the pancakes, some went right into our mouths. These pancakes seemed to take longer to cook than I expected, but the end result was a nice pancake.
These were good, don’t get me wrong, but they weren’t our favorite pancake. Of course, I like the idea of making whole grain pancakes, but I used whole wheat flour when we made these Banana Sour Cream pancakes and they came out great. The banana adds some sweetness and body, and by all means you could throw some blueberries in as well. But sour cream isn’t something that you always have in the refrigerator, so maybe I need to try that recipe with Greek-style yogurt? I may still be on the hunt for the perfect pancake recipe, but we will sure enjoy breakfast along the way.