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 plain, full-fat yogurt
2 tbsp. milk, plus more as needed
½ tsp. lemon zest
½ tsp. vanilla extract
About 1 cup blueberries (fresh or frozen)
Melt two tablespoons of the butter. Stir in the third tablespoon until it is completely melted. (This keeps the butter from being too warm when you add it to the other ingredients.) Set aside.
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. If you are using a thin yogurt, no additional milk should be needed. If you use a thick yogurt such as Greek yogurt, add 1-2 more tablespoons of milk. Whisk in the melted butter, lemon zest, and vanilla. Add in the dry ingredients and whisk in just until incorporated.
Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm). Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Dot the top with blueberries. 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. Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.