Recipe
modified from the Milk Calendar
1 tsp Baking powder
1 tsp Sugar
1 pinch Baking soda
1 pinch Salt
150 g AP flour
1 Egg
60-80 g Yogurt
20 ml Butter (melted)
250 ml Milk
160 ml Blueberries (fresh or frozen)
Mix the powdery ingredients together. Break and beat the egg, then add the rest of the wet ingredients, mix well. Put the washed and drained blueberries into the flour, mix in the liquid. Fold until mixture is smooth. Spray some vegitable or olive oil on a frying pan, put it on low heat. Laddle about 50ml of pancake mixture ino the pan. Wait until the surface is bubbling, and the bubbles do not go away. Flip to the other side. Cook until both sides are golden.
Serve warm with maple syrup or honey.
Serves 2.
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