Mother’s Day is a hard day for making breakfast, because we’re all running around like crazy trying to get to church on time. This morning Annika made me some blueberry pancakes – all by herself. She’s quite the chef, and I’m so proud of her. She even has her own chef name – Chef Anni Banani. Someday she may even have her own restaurant, and if the food is as good as these pancakes, people will be lining up for miles.
Annika is not only a chef – she’s a photographer. She took the photo above to showcase her work!
Chef Banani’s Lemon Blueberry Pancakes
Adapted from a recipe by Smitten Kitchen2 eggs 3/4 cup plain yogurt 1/2 cup milk (add more to reach the consistency you want) 3 Tbsp melted butter 1 tsp vanilla 1 tsp lemon zest 1/2 cup whole wheat flour 1/2 cup all purpose flour 1/4 cup cornmeal 2 Tbsp sugar 1 Tbsp baking powder 1 cup blueberries Mix together eggs, yogurt, milk, melted butter, vanilla, and lemon zest. Add more milk if the batter is too thick. Add dry ingredients and stir until moistened. A few remaining lumps are fine. Ladle about 1/4 cup at a time into a hot griddle and cook until bubbles start to appear. Flip over and cook another couple of minutes, until golden. If they are cooking too fast, lower the heat. You don’t want to overcook these pancakes – they are best when soft. Serve with fixings of your choice – our favorites are applesauce, powdered sugar, or just plain. Enjoy!