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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Sunday, July 17, 2011

Yogurt Pancakes

Mmmmmm, breakfast. This one is adapted from the recipe Your Favorite Yogurt Pancakes in Mollie Katzen's Honest Pretzels.  It's a wonderful cookbook for elementary school aged kids.  There are also two for preschoolers- Salad People  and Pretend Soup.  Even if the recipes don't do it for you, the thoughtful manner in which the instructions are laid out is an awesome guide for cooking with children.

We have banana yogurt in the house, so that's what we use for these pancakes.  I add cinnamon and nuts to compliment the banana flavor.  Vanilla yogurt matched with ginger and blueberries would be pretty good too.  Or maple yogurt with nutmeg and pecans?  Coffee yogurt with chocolate chips?  What's your favorite combo?

Yogurt Pancakes
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
2 Tbsp melted butter
2 cups yogurt (we use banana)
1 cup milk
2 large eggs
1 cup diced walnuts or pecans

1. In a large bowl, combine all dry ingredients. Set aside.

2. In a smaller bowl, break eggs and scramble.  Add milk and butter, mixing to combine.  Then, add the yogurt and make sure it's blended well.

3. Add wet to dry and combine well.  Cook on a heated griddle greased with butter or oil.  Unlike 'regular' pancakes, I don't get bubbles rising through the pancakes as they cook; without that cue, I find I need to keep a closer eye on these.

This serves the four of us, usually with four pancakes left over.  Those leftovers become Monday lunch for two people, in the form of pancake sandwiches.  My kids will likely choose to have these with peanut butter and cream cheese.  Personally, I would choose cream cheese and jam, but that's just the boring adult in me.

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