Oh So Yummy Lemon Blueberry Pancakes

½ cup flour                                                                   

½ cup whole wheat flour

1/3 cup sugar

1 ½  teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain Greek yogurt or sour cream

1/3 cup milk

zest of two Meyer lemons or regular lemons

¼ cup fresh Meyer lemon juice or regular lemon juice

3 tablespoons butter, melted

3 eggs yolks
4 egg whites

2 teaspoons vanilla extract
1 cup blueberries

Directions

Mix together flour, sugar, baking powder, baking soda and salt. Mix together the milk, lemon juice, lemon jest and vanilla.  Now separate the eggs, put yolks into a mixing bowl and the whites into different small bowl. Beat the egg whites until they are stiff and set them aside for now.  Beat the eggs yolks until they are lighter in color, then whisk in the milk mixture and lastly the yogurt.  Next fold the dry mixture into the egg mixture just until mixed well.  Next fold in the melted butter, blueberries and then carefully fold the beaten egg whites. The batter will be thick and bubbly. I used about ¼ cup batter for each pancake.  Cook until golden brown then flip!  Serve melted butter, and your favorite syrup or powdered sugar.  A touch of lemon zest adds a pretty touch too!

One of my favorite combinations, lemon & blueberries!! So delicious, light and fluffy, I just added blueberries to my lemon pancakes!!  Enjoy!!