Once you try this pancake recipe, you'll never go back to boxed mixes ever again. 🥞
1⁄2 tsp baking sodaCook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture, and stir just until blended.Coat with nonstick cooking spray, and add batter in large spoonfuls .
Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.and chemical additives designed to approximate a maple flavor. But real maple syrup can be prohibitively expensive. The solution? Fruit compote. Take a bag of frozen fruit , dump into a saucepan with 1⁄2 cup water and 1⁄4 cup sugar, and simmer for 10 minutes, until the fruit is warm and the mixture has thickened. It's not just cheaper than real maple syrup, but it's also better for you than anything else you might top your pancakes or waffles with.
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