Last week, I found this recipe while at my desk at work and declared them to be my new recipe that I would try over the weekend. Of course I only had half of the items from my previous shopping trip challenge and I am pretty sure this recipe was the demise of my challenge. I did not succeed, despise my effort to plan ahead, in surviving off of a single grocery run for 2 weeks. Cravings, pretty blogs and life got to me. I realized that I don’t like to plan too far in advance so smaller shopping trips make better sense for us, I mean how do I know what I am going to feel like for breakfast in 5 days?

Onto the pancakes. These things are AMAZING! I had to modify the recipe a bit below to incorporate these wishes:

A – I do not like having 6 types of flour, especially “Rye Flour” (seriously, what is that?) in my house. Sometimes I will buy wheat but for now I had 2 whole things of regular, unhealthy, white flour and so decided to use that up first!

B – The recipe called for blueberries and the Farmer’s Market that I went to on Saturday did not have blueberries and instead had tons of blackberries. With a little persuasion from the beautiful Aaryn Leineke, I bought a pint of blackberries and pressed on.

C – If I made my husband something with the word, multigrain, in the title on a Sunday morning, he may have a heart attack. I removed that from the title of the recipe below, just in case he’s reading ; )

These pancakes may look dense in my photo but they are delicious and light and so satisfying. I topped them off with some fresh strawberries too. The only thing missing I hate to admit was some bacon. That would have taken this Sunday to the next level. If you are in the mood for something sweet for breakfast, I highly recommend that you try these, they are really easy and relatively quick to whip up.

Blackberry Yogurt Pancakes

*This is the full recipe, but for 2 people, I suggest you cut it in half or make it on a Saturday so you have something left over for Sunday.

Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt (I used Greek 2% Fat)
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blackberries, rinsed and dried

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.

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