Blueberry Greek Yogurt Pancakes with Meyer Lemon Syrup

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2 (5.3 ounces) containers Vanilla Yoplait Greek Yogurt

6 Tablespoon milk

2 Eggs

2 Cups Blueberries

6 Meyer Lemons, sliced with seeds removed

1 1/2 cups sugar

1/2 Cups water

Fresh Blueberries for garnish!

In a large bowl, prepare pancake batter by whisking together yogurt, milk, eggs, and Bisquick. Fold in the blueberries. Prepare a griddle by heating it over medium-low heat.

In a large pot, combine lemons, sugar, and water. Bring to a boil over medium-high heat. Remove from stove as soon as the mixture begins to boil. Set aside.

Cook pancakes by pouring 1/3 cup of batter onto the hot griddle. Once little bubbles begin to form around the edges of the pancakes (about 2 minutes), flip pancakes and cook until golden brown and cooked through, about 1-2 additional minutes.

Serve pancakes topped with lemon syrup. Garnish with lemons from the syrup and additional fresh blueberries, if desired. Enjoy!

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