In a large bowl, whisk together
Flour (2 1/4 cups)
Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Salt (1 pinch)
Cinnamon (1/2 tsp)
In a second bowl, whisk together
Milk (1 1/4 cups)
Greek Yogurt (3/4 cup)
Vanilla Extract (1 tsp)
Lemon Zest (1)
Egg Yolks (3)
Pour the wet mixture into the dry mixture and gently whisk it all together until combined into a uniform batter.
In a separate bowl, beat the egg whites with a hand mixer or a stand mixer, until they form stiff peaks and are like clouds.
With a spatula, fold the egg whites into the batter mixture together with the
Fresh Blueberries (1 1/4 cups)
Preheat an electric griddle to 350 degrees F (180 degrees C) or a griddle pan over medium-high heat. Grease it liberally with
Butter (as needed)
Cook the batter in batches in your desired size. Use a cookie scoop to put the batter into the griddle, and let them cook for 3-4 minutes on each side.
Maple Syrup (to taste)