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Yogurt Blueberry Pancake Soufflé

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fresh blueberries
  • 1 medium egg's yolk
  • 3 medium eggs' white
  • 1/2 cup low fat milk
  • 1/4 cup low fat yogurt
  • 1 tablespoon melted butter
  • 1 tablespoon sugar
  • 1 teaspoon Vanilla


  • In a bowl, whisk flour, baking powder, and salt. Keep aside.
  • In a different bowl, beat egg yolk with vanilla, add butter, milk, yogurt, and sugar. Beat until well combined.
  • Add the flour to the egg and butter mixture, and mix gently. You will see lumps, ignore the lumps and don't over mix.
  • In another bowl beat the egg white until you get stiff peak.
  • Add the egg white and blueberries to the previously prepared batter. Gently fold.
  • Some egg whites should be seen in the batter, that means you didn't over mix it.
  • Heat a frying pan to medium low. I didn't use any oil or butter since I'm using a non-stick pan.
  • Pour 1/4 cup from the batter onto the hot pan.
  • Cook for about two minutes or until the pancake's bottom is golden. flip the pancake gently.
  • Cook the other side until golden then remove from heat.
  • Note 1: Do not press the pancake down while it's cooking.
  • Note 2: These pancakes when cold will wrinkle a bit, especially if kept in fridge. Do not worry, the moment you re-heat them they will look and taste fresh even the second day.