Fluffy blueberry pancakes

Ingredients

• 1½ cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1¼ cups milk
• 1 egg
• 3 tbsp melted butter, plus 1 tbsp for pan
• 1 tsp vanilla extract
• 1 cup blueberries
• 150 g additional blueberries for topping
• 1 tbsp sugar
• 2 tbsp water
• 100 g plain yogurt

Let’s make it

1. Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl whisk milk, egg, melted butter, and vanilla.
2. Fold wet ingredients into dry just until combined; a few lumps are fine. Gently fold in blueberries.
3. Warm a nonstick skillet over medium heat and lightly butter it.
4. Add ¼ cup batter per pancake. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more, until centers are cooked through.
5. Repeat with remaining batter, adjusting heat to avoid burning. Serve warm.
6. For the topping, simmer the additional blueberries with sugar and water for 5 minutes while cooking the pancakes. Spoon over the stack with yogurt.