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Blueberry Yogurt Pancakes with Lemon-Honey Butter
Lemon-Honey Butter: Whip butter until light. Blend in honey, lemon rind and lemon juice. Set aside.
Pancake: In large mixing bowl, mix together flour, granulated sugar, baking soda, baking powder, and salt. In another bowl, stir together yogurt, milk, eggs, and butter. Add to flour mixture, beating just until combined. Fold in blueberries.
In a non-stick frying pan over medium heat, cook batter, 1/4 cup for each pancake, until bubbles break but do not fill in, and bottoms are golden. Turn and cook until set. Serve with Lemon-Honey Butter.
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