Greek Yogurt Pancakes with Blueberry Compote
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Difficulty: Easy
Cuisine: American

Description:
Tender yogurt pancakes get topped with a quick blueberry compote for a brunch recipe that feels special but stays simple.

Ingredients:
- 1.50 Cup all-purpose flour
- 2.00 Teaspoon baking powder
- 0.50 Teaspoon baking soda
- 0.50 Teaspoon kosher salt
- 1.00 Cup Greek yogurt
- 0.75 Cup milk
- 2.00 Piece eggs
- 2.00 Tablespoon unsalted butter
- 2.00 Cup blueberries
- 3.00 Tablespoon maple syrup
- 1.00 Tablespoon lemon juice

Instructions:
<ol><li>Whisk flour, baking powder, baking soda, and salt in a large bowl.</li><li>Whisk yogurt, milk, eggs, and melted butter in a second bowl.</li><li>Fold the wet ingredients into the dry ingredients until no dry streaks remain; a few lumps are fine.</li><li>Simmer blueberries, maple syrup, lemon juice, and 1 tablespoon water in a small saucepan for 6 to 8 minutes, until syrupy.</li><li>Cook pancakes on a lightly buttered griddle over medium heat, using about 1/4 cup batter per pancake.</li><li>Flip when bubbles form and the edges look set, then cook the second side until golden.</li><li>Serve warm with blueberry compote and extra yogurt if desired.</li></ol>

Notes:
<ul><li>Do not overmix the batter or the pancakes can become tough.</li><li>Frozen blueberries work for the compote; add 1 to 2 extra minutes.</li><li>Hold finished pancakes on a rack in a 200 F oven while cooking the rest.</li></ul>

Source: https://recipesworthcooking.com/greek-yogurt-pancakes-blueberry-compote/export/