blueberry yogurt multigrain pancakes

INGREDIENTS

• 2 large eggs
• 1 cup plain, full-fat yogurt
• 2 to 4 tablespoons milk
• 3 tablespoons butter, plus extra for buttering skillet
• 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup (62 grams) whole wheat flour
• 1/2 cup (68 grams) all-purpose flour
• 1/4 cup (32 grams) barley or rye flour
• 2 tablespoons sugar
• 1 tablespoons plus 1 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup blueberries, rinsed and dried