Blueberry Almond Pancakes

01Method

1. 1

   Melt 3 tablespoons of the butter in a microwave-safe bowl in 20–30 second intervals. Set aside to cool slightly.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.

3. 3

   In a large bowl, beat the yogurt and eggs until smooth. Stir in the melted butter and almond extract. Fold in the flour mixture until just combined. Add water one tablespoon at a time until the batter is pourable.

4. 4

   Heat the remaining butter in a large skillet or griddle over medium-low heat. Ladle about 1/4 cup of batter per pancake into the pan and press several blueberries into the surface. Cook until bubbles form on top, 1–2 minutes, then flip and cook until the underside is lightly golden, about 30 seconds. Continue with the remaining batter and blueberries.