Monday, August 1, 2011
Blueberry Yogurt Multi-grain Pancakes
Makes 12 to 14 4-inch pancakes
2 large eggs
1 cup plain, full-fat yogurt (I used blueberry flavored low-fat)
up to 1/2 cup non-fat milk (start with 1/4 cup and then mix until semi-thick consistency)
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup oat flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup fresh blueberries, rinsed and dried
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, lemon zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving some space between each pancake. Press a several berries into the top of each pancake. The batter is on the thick side, but you will find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Top your pancakes with any favorite topping(s): maple or berry syrup, powdered sugar, fresh fruit & whip cream, or just a bit of butter, yum.
Note: I made these pancakes last weekend for my husband who has an enormous love for breakfast food and a sweet tooth that fills his mouth. However, he doesn't care for the taste of multi-grains in his sweet treats. We were both very pleasantly surprised at how decadent the pancakes tasted and Greg ate all but one of them! You can really taste the lemon zest and vanilla. Also, use real butter in this recipe - it "crisps" the edges of the pancakes just right!