Description
Make a double batch of these and freeze for a busy day! (I made a double batch of the blueberry compote also!)
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Directions
Combine blueberries, 1/4 cup sugar, 1 tsp rind, 1 T. juice and 1 T. water in a small saucepan; bring to a boil and cook for about 10 minutes or until blueberries break down, stirring frequently.
While the compote cooks, combine remaining 2 T. sugar and 2 tsp. rind in a large bowl. Add the flours, baking powder, and salt to the rind mixture, stirring with a whisk. Combine the milk and the next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 T. lemon juice. Add milk mixture to flour mixture, stirring just until moist.
Preheat a griddle to medium heat and coat with cooking spray. Spoon 1/4 cup of batter for each pancake and cook for about 3 minutes or until edges bubble and bottom is browned. Turn over and cook until done. Serve with blueberry compote. Makes about 12 pancakes.
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Ingredients
 3 cups fresh blueberries
6 T. sugar, divided
3 tsp. grated lemon rind, divided
2 T. lemon juice, divided
1 T. water
1 cup white unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup vanilla Greek yogurt
1-2 T. poppy seeds
1 T. canola oil
1 tsp. vanilla
2 large eggs, lightly beaten
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