Blueberry Almond Pancakes

Ingredients

• tablespoon sbutter, divided
• 1/4 cup sall-purpose flour
• tablespoon swhite sugar
• tablespoon baking powder
• 1/2 teaspoon salt
• cup plain yogurt
• large eggs
• 1/2 teaspoon salmond extra ct
• 1/4 cup water, or as needed
• cup fresh blueberries

Instructions

1. Place 3 tablespoons butter in a microwave safe bowl; heat in microwave until melted, 20 to 30 seconds. Set aside.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl; set aside.
3. Beat together yogurt and eggs in a large bowl until smooth. Add melted butter and almond extract; beat well. Fold flour mixture into yogurt mixture until well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
4. Melt remaining 2 tablespoons butter in a large skillet or griddle over medium low heat. Pour 1/4 cup batter into the skillet and place 6 to 10 blueberries onto batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.