Ingredients
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2 cups fresh or thawed frozen blueberries
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2 1/2 tablespoons sugar
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1 1/2 tablespoons water
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1 tablespoon lemon juice
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1 cup whole-wheat flour
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1/2 cup all-purpose flour
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2 tablespoons poppy seeds
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1 1/2 teaspoons grated lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup whole-milk plain strained (Greek-style) yogurt
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3/4 cup whole milk
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3 tablespoons unsalted butter, melted
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1 large egg
Directions
- To prepare blueberry sauce: Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.
- To prepare pancakes: Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.
- Heat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.
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Serve the pancakes with blueberry sauce spooned over the top.
