- 3 tbsp. butter, plus more for the skillet
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup barley or rye flour
- 2 tbsp. sugar
- 1 tbsp. plus 1 tsp. baking powder
- ½ tsp. salt
- 2 large eggs
- 1 cup Greek yogurt
- 6 tbsp. milk, plus more as needed
- ½ tsp. vanilla extract
- ½ tsp. lemon zest (optional)
Melt butter and set aside to cool slightly.
In a small bowl, combine the flours, sugar, baking powder, and salt. Whisk to blend. Set aside.
In a large bowl, combine the eggs, yogurt and milk and whisk together. Whisk in the melted butter, lemon zest, and vanilla. Add in the dry ingredients and whisk in just until incorporated.
Heat a skillet over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.
Makes 8-10 pancakes. From Annies Eats