Sunday, 23 December 2012

Whole Wheat Yogurt Pancakes



These are light and fluffy and made with whole wheat flour and yogurt. You can add fruit or nuts to make them even better. Nothing says the weekend like a special breakfast. I whisk the dry and wet ingredients in separate bowls then when we are ready to make them just mix and cook. Bacon makes it even better smothered in maple syrup and served with a steamy mug of coffee and we are talking a perfect way to start the weekend.

You will need:

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup vanilla sugar or regular white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 egg
  • 2 tbsp unsalted butter- melted 25 seconds in microwave (more for cooking the pancakes)
  • 1 cup milk (any kind)
  • 1/2 cup yogurt (mine is vanilla)
  • 1 tsp orange or lemon zest
  • 1 tsp vanilla paste or extract (use real never artificial extract)
  • fruit or your choice of chopped pecans



Step 1: in one bowl add all the dry ingredients and in another add all the wet. When you are ready to make your pancakes mix together.


Step 2: add the wet to the dry ingredients and whisk until combined. If you find it is too thick you can thin out batter with a bit more milk or orange juice.


Step 3: chop up any fruit you wish to add to the pancakes or place on top.


Step 4: heat a large pan or griddle to medium heat. Place some butter in pan and swirl to coat. Place a spoon of batter to make a pancake. Mine are a large tbsp size.  Place desire fruit or nuts on top of batter (not too much!) When Bubbles form on surface and they start to brown around the edges. Flip to cook on other side.


serve with additional fruit and maple syrup and bacon! You could also add more yogurt and some honey on top.





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