Sort ingredients
sarappen
QR Code
Listen
Pdf
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Mist parchment paper with nonstick oil spray.
In a medium bowl, beat the egg until frothy. Add the Greek yogurt and whisk until smooth.
Add the dry ingredients: Sprinkle the pancake flour evenly over the wet mixture. Add the baking powder and kosher salt on top of the flour, then lightly mix them into the dry flour before stirring everything together until just combined.
Gently fold in the blueberries, being careful not to overmix.
Spray a ⅓ cup measuring scoop with nonstick spray to prevent sticking. Use it to drop equal portions of batter onto the prepared baking sheet. For a pretty finish, press a few extra blueberries on top of each pastry.
Bake for 20 minutes, or until the tops are lightly golden brown and the centers are just slightly jiggly.
Remove from the oven and allow the pastries to cool completely on the baking sheet for about 30 minutes. This step is important to ensure they firm up to the perfect texture and they are less likely to stick.