Pancakes au yaourt, aux myrtilles et au sirop d’érable

Ingrédients

• 200 g flour
• 2 tsp baking powder
• 1 tbsp sugar
• pinch of salt
• 250 g full-fat yogurt
• 2 eggs
• 2 tbsp melted butter, plus extra for frying
• 150 g fresh blueberries
• maple syrup, to taste

Préparation

1. 1

   In a large bowl, whisk together the flour, baking powder, sugar and a pinch of salt.In a separate bowl, combine the yogurt, eggs and melted butter and stir briefly.Pour the wet mixture into the dry ingredients and stir until you have a smooth batter. Don’t overmix; a few small lumps are fine.Heat a frying pan over medium heat and add a small knob of butter. Allow the foaming to subside.Spoon about 3 tablespoons of batter per pancake into the pan. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges have set.Flip the pancakes and cook another 1 to 2 minutes until golden brown. Keep them warm under aluminum foil while you finish the rest.Stack the pancakes on a plate, scatter the blueberries on top and finish with a generous drizzle of maple syrup. Serve immediately.