Katie Lee Biegel's Lemon Yogurt Pancakes with Blueberry Topping | The Kitchen

Craving pancakes for dinner? (Because, saaaaame!) 😂 Katie's recipe is the most-perfect balance of sweet and tart 🍋🥞 Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3mxPSx9 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Yogurt Pancakes with Blueberry Topping RECIPE COURTESY OF KATIE LEE Level: Easy Total: 55 min (includes resting time) Active: 30 min Yield: 2 servings Ingredients 1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cup milk, plus more if necessary 1/2 cup plain Greek yogurt (see Cook's Note) 2 large eggs 2 teaspoons lemon zest 1 teaspoon vanilla extract Unsalted butter or nonstick cooking spray, for cooking Blueberry Topping, recipe follows Blueberry Topping: 1 1/2 cup frozen blueberries 1/4 cup sugar 2 tablespoons lemon juice Directions Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes. Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F. Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm. Blueberry Topping: Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes. Cook’s Note If you don't have Greek yogurt, you can substitute plain yogurt, sour cream or ricotta. You can rest the batter for a couple of hours in the refrigerator. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #LemonYogurtPancakesWithBlueberryTopping #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Katie Lee Makes Lemon Yogurt Pancakes with Blueberry Topping at Home | The Kitchen | Food Network https://youtu.be/BvXOTAZPnQw