American Blueberry Pancakes

In a larger bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix well so the baking powder is evenly distributed.

In another bowl, whisk together the wet ingredients: eggs, Greek yogurt, milk and vanilla extract. Mix until the mixture is uniform. (The acid in the yogurt will react with the baking soda and create bubbles).

Pour the wet ingredients into the dry ones. Quickly stir with a whisk or spoon – just enough that you no longer see dry flour. Don't overmix! The batter should remain lumpy. If you mix too much, the pancakes will be chewy and dense instead of fluffy. Let the batter rest for 5 minutes.

Heat a pan over medium-low heat. Grease it with a little butter. Pour the pancake batter into the pan with a ladle (approximately 3–4 dollops at a time, depending on the size of the pan).

As soon as you pour the batter, sprinkle a handful of blueberries on top of each pancake and gently press them into the batter with your finger. (If you mixed them in the bowl, the batter would turn purple, and the juice would burn faster in the pan).

Bake for approximately 2–3 minutes, until bubbles appear on the surface and the edges become dry. Carefully flip and bake for another 1–2 minutes on the other side, until golden brown. Serve warm with maple syrup.