whole-wheat flour
whole milk yogurt
whole milk
eggs
olive oil
whisk together dry ingredients.
STEP 1
whisk together wet ingredients, then add to dry mixture.
whisk together until smooth. overmixing isn't much of a concern since whole-wheat flour doesn't form as much gluten as all-purpose flour.
STEP 2
scoop batter into a preheated lightly greased nonstick skillet. cook until edges are set and bubbles form on surface.
STEP 3
flip and cook until second side is golden brown.
STEP 4
sandwich pats of butter between warm cakes then top with berries + maple syrup.