Blueberry and Pine Nut Pancakes
adapted from Smitten Kitchen's Apple Pancake recipe
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 package of fresh blueberries
3/4 cup pine nuts
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the pine nuts. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Drop the blueberries one by one onto the batter - this will help to get a more consistent amount of blueberries on each pancake. Flip the pancakes when you see tiny bubbles start to pop on the surface of the batter and cook them for an additional two or three minutes. Serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: Yields about 15 pancakes
Review: The pancakes came out really good. The pine nuts were a great compliment to the blueberry flavor. This was first time I ever cooked pancakes and they actually came out that nice golden brown color. It was great! I will definitely be using this recipe again.....next time with apples.