Pancakes made tender with yogurt and studded with the blueberries already in the yogurt, so there is nothing extra to buy and no prep. This is the fastest weeknight dinner when you have just the shelf and want breakfast for supper.

Serves 2. 20 minutes, 15 at the stove.

About 680 calories a serving, 22 g protein, 98 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk together 1 cup yogurt, 2 eggs, and a pinch of salt in a bowl until the eggs are broken through and no streaks remain.
2. Fold in 1 cup flour until just combined, with some lumps showing; do not overmix. The batter will be thick.
3. Heat a skillet or griddle over medium-high heat and add 1 tablespoon butter, tilting to coat when it foams. Ladle batter in quarter-cup amounts onto the hot surface, spacing them two inches apart.
4. When the edges look set and you see bubbles on the surface, after two to three minutes, flip each pancake and cook the other side until golden brown, about one minute more. Transfer to a plate.3 min
5. Melt the remaining 1 tablespoon butter in the pan and repeat with any remaining batter, or serve what you have made.

Note Swap the yogurt for plain whole milk yogurt if you have it, adding a tablespoon of sugar and a few fresh berries or jam. Pancakes keep in an airtight container in the fridge for three days and reheat well in a toaster. Serve with maple syrup or more yogurt on the side.