It was a Saturday morning and I was craving blueberry pancakes. As pancakes are a little closer to the baking side of things, I needed help. I decided to consult my good friend Ina Garten (I could only be so lucky). She never fails me for these tried and true recipes. She had a recipe for Banana Sour Cream Pancakes that had rave reviews. I substituted greek yogurt for the sour cream, blueberries for the bananas, used a touch less salt and a touch more sugar, threw in a couple of my tricks, and came out with beautiful blueberry pancakes. The greek yogurt made them very rich and moist and the subtle flavor of the lemon zest added so much. These will definitely be on my table again. Thank you Ina for the inspiration! Maybe next time I'll try your banana version.
Ingredients
1 1/2 cups flour
3 1/2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup Greek yogurt
3/4 cup low-fat milk, more if needed to thin out batter
2 eggs
1 tsp vanilla extract
1 tsp grated lemon zest
1 cup blueberries, fresh or frozen
strawberries, for serving
powdered sugar, for serving
100 % maple syrup, for serving
Directions
1. Sift together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the greek yogurt, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Do not overmix. If mixture is too thick, add a bit more milk to get to desired consistency.
3. Heat pan to medium low and brush with butter.
4. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Place blueberries on the pancake and push into the batter. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned.
5. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced strawberries, dust with powdered sugar and drizzle over maple syrup.
Enjoy and have a great day!
Wouldn't I love to call Ina a friend as well! Like you, however, I LOVE her cook books. She's fantastic. I have never considered using yogurt in my pancakes! These look great indeed.
ReplyDeleteThese pancakes look great and it is healthy too...just right for a spring breakfast :) thanks for sharing :)
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