Ingredients for Jim's Blueberry Hotcakes
- Natural Yoghurt
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Self Raising Flour
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- Evaporated Milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Frozen Blueberries
- Cooking Spray
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How to Make Jim's Blueberry Hotcakes
- In a small bowl, whisk together the yogurt, honey, and cinnamon. Set aside for topping.
- In a large bowl, whisk together the flour and baking powder.
- Stir in the sugar. Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the wet ingredients into the well of the dry ingredients. Gently stir until just combined. The batter will be slightly lumpy.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve the hotcakes immediately, topped with the honey-cinnamon yogurt mixture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
20g
Carbs
20g
