Wednesday, March 10, 2010
Saturday's have traditionaly been our pancake day. As maple syrup is rather expensive and not especially healthy for you, our family enjoys dressing our pancakes up with yogurt and fruit!! At the end of the pancake recipe I have some ideas that we tried.
1 cup pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
2 tablespoons agave
1/2 cup plain yogurt
1/2 cup water
2 tablespoons butter, melted
Combine flour, baking powder, baking soda and salt in large bowl.
Combine eggs, agave, yogurt and water in medium bowl. Whisk in butter. Pour liquid ingredients, all at once, into dry ingredients; stir until moistened. For extra fluffy pancakes, cover and let sit overnight.
Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake; spread batter out to make 5-inch circles. Cook until tops of pancakes are bubbly and appear dry; turn and cook until browned, about 2 minutes. Makes about 8 pancakes
Just a little hint: try to reduce the amount of flipping you do!!
I used strawberry-banana greek yogurt in between the pancakes and topped the stack with fresh strawberries, bananas, blueberries, and pecans. Oh and I was going to mention I didn't have to wrap up any left over pancakes!!