Greek Yogurt Pancakes

First, macerate the fruit: In a small bowl, combine the Fresh Blueberries (150 g), Peach (1), Granulated Sugar (2 tsp), and the Fresh Mint (1 Tbsp) if using. Toss and set aside while you make the pancakes, tossing occasionally.

Turn the oven to 200 degrees F (95 degrees C) and place an ovenproof dish or platter in the oven.

In a large bowl, whisk together the All-Purpose Flour (185 g), Almond Flour (60 g), Baking Powder (2 tsp), Ground Cinnamon (1 tsp), Kosher Salt (1/2 tsp) and Baking Soda (1/2 tsp). In a separate, medium bowl, combine the Eggs (2), Plain Greek Yogurt (285 g), Whole Milk (180 mL), Granulated Sugar (2 Tbsp) and Vanilla Extract (1 tsp), and whisk until smooth.

Add the wet ingredients to the dry ingredients, and mix until just combined (there may still be small lumps in the batter).

In a large (12-inch) nonstick skillet, heat 1/2 tablespoon Unsalted Butter (to taste) over medium-low heat. Scoop a heaping 1/3 cup pancake batter onto one side of the skillet and spread lightly into an even circle with the bottom of the measuring cup. Scoop another 1/3 cup of batter onto the other side of the pan to form another pancake.

Cook for about 2 minutes, until bubbles form on the pancakes and the bottoms are golden brown, lowering the heat if the pancakes brown too quickly. Flip the pancakes and cook for another minute. Transfer them to the platter in the oven, and scoop out two more pancakes. Repeat this process with the remaining batter, adding more butter to the pan as needed.

Serve the pancakes warm, with the macerated fruit and Maple Syrup (to taste).