MORNING TEA ON A MONDAY: Mouldy Pancakes

My husband totally busted me yesterday by reading a text I had sent to my dear friend Morgan. I wrote that I had made a batch of her 'Mouldy Pancakes' for breakfast. He instantly knew that this was a dig at him. See about a year ago Morgan and her son (Clémentine's best buddy) had come over to hang and she had made a batch of these delicious blueberry pancakes. The blueberries had become quite muddled in the mixture so the pancakes themselves had a blue-green hue to them. They were delicious! I asked her for the recipe IMMEDIATELY! Meanwhile my husband who had caught the super paranoid new parent bug questioned Morgan about their appearance. She assured him they were freshly made and although he let it go...we did not. 
These pancakes will always be called, in honour of my conspiracy believing Special Agent Mulder "There's mould in those pancakes but no one else believes me" paranoid husband. "MOULDY PANCAKES" or should they be "MULDER PANCAKES"? Now I'm in Dad Joke territory, Oh dear. 

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Now we all love a fluffy pancake and yogurt is the trick with these guys. You could use ricotta or buttermilk if sans yogurt (If using ricotta I would definitely swap for raspberries!) aaaand I just can't help myself when it comes to wholegrains, so I use half wholemeal and half white flour but you can easily use all white, which will make them even fluffier!!!

Due to our stay at no sleepsville last night we enjoyed leftover pancakes for morning tea today, so yeah these keep well, they freeze well too! 

BLUEBERRY YOGURT WHOLEMEAL PANCAKES / "MOULDY PANCAKES" / "MULDER PANCAKES"

Makes approx. 2 dozen depending on size of pancake.

1/2 cup wholemeal flour 
1 cup plain flour 
1/2 teaspoon baking powder 
1/4 teaspoon bicarbonate soda 
dash of vanilla extract
1 egg
1/4 cup yogurt
1/4 cup blueberries (can be frozen, just be wary of "mould")
1/2-3/4 cup milk

In a jug or small mixing bowl add dry ingredients.
Using a small hand whisk or fork mix in the wet ingredients, adding the milk gradually until you get your perfect pancake consistency.
Heat a frying pan on medium heat and add a dash of butter.
Using approx two tablespoons of mixture per pancake cook them for 3-4 minutes or until bubbles appear. 
Flip the pancakes over and cook for another 2-3 minutes until golden in colour. 
Keep them warm by covering plate with a clean tea towel.