It seems there is a trend here: Pancakes. My last several recipe entries have all been pancakes so let's continue, shall we? We like pancakes here at our house. We eat them semi-regular. I like them because they are a blank canvas on which to express my culinary creativity. Greek Yogurt is not just the trendy ingredient du jour, but a regular staple in our house. We buy cases of the fat free plain greek yogurt at a time. (Yeah, I could make my own, but that sounds like a lot of work. Especially when there is Costco.) I have taken to using plain greek yogurt anywhere I would use sour cream, even in baking.
Combining Greek Yogurt and Pancakes seems pretty natural. Here are a couple things to keep in mind.
Use any greek yogurt you want. Flavored, plain, et cetera. I used blueberry flavored once and added fresh blueberries for blueberry pancakes. The cakes turned out a rather unappealing purple grey color. So, be careful the color yogurt you use. Made with vanilla yogurt, the blueberry pancakes were just fine. Also, because these have little flour and all that protein rich yogurt, the texture of these pancakes is very different. They are kind of spongy. They will soak up more syrup for sure, so don't get carried away. Finally, they cook different. your batter is thick so it wont pour into the skillet. You scoop it into the pan then kind of press them out. They will still fluff up when cooking.
I hope you see these as your own blank canvas and get creative with your pancakes. Blueberry! Vanilla Hazelnut! Carrot Cake! (I'll share that recipe later.)
Here I made strawberry banana pancakes with additional yogurt topping. I love the way bananas get caramelized in pancakes. The strawberries I like served on top.
6 oz. Greek Yogurt (give or take. Approx 1 single serve container or about 1/2 cup. I used vanilla this time)
1/2 cup flour (of your choice)
1 tsp baking soda
Fruit or other add-in
** If you use plain yogurt, the cakes will be tart. I recommend adding a little sugar to your batter to compensate.**
Mix together your yogurt and the egg until smooth. Add Flour and Baking Soda. Mix just until combined. DO NOT add your fruit. This applies to any pancake. Always wait until it is in the pan. You don't want to bruise or damage the fruit.
Prepare your skillet by preheating and adding a little butter to the pan. Set your burner at medium-high. Scoop about 1/4 cup batter mixture into the pan. Lightly press the batter with the scoop to make it more pancake shaped. NOW add your fruit (bananas in this case) as the cakes cook on the first side. After a couple minutes (you'll notice the cake has puffed up around your fruit) when the pancake has set and the edges are starting to brown, flip the cakes and cook another couple minutes. I cook these lower and slower to make sure they are cooked through. When browned on the other side, remove from pan, top with additional fruit and enjoy! I also made a little yogurt topping (instead of whipped topping.)
|See my yummy strawberries and delicate dollops?|
Yogurt topping: Everything is to taste so no set measurements here.
Plain Yogurt (1/3 cup)
Vanilla (1 tsp)
Sugar (1/2 - 1 tablespoon)
Mix and use as topping on your pancakes. You could also mix in maple syrup if you wanted.
I liked the yogurt topping. B liked it more.
|B's generous portion of yogurt topping with strawberries and maple syrup|