strawberry yogurt pancakes

Friday, June 6, 2014

Guys! It's National Donut Day! And I just heard that Krispy Kreme is giving away FREE DONUTS! Here's how I look at this awesome opportunity: if you opt for pancakes today instead, you're taking the high, healthy road. (No matter that pancakes are also basically fried pieces of dough.) These puppies even have real strawberries and yogurt so you get extra healthy points!

If anyone needs more healthy points it's me. I've been doing some serious carb/sugar loading lately. I even had a dream last night that I was in a fancy bakery. I was in my sweaty workout clothes, perusing the store, when the owner came up to me. She had a bag in her hand.
"I'd love to give you this bag of fresh cookies," she said, "but on one condition." 
"Okay," I said, intrigued. She ushered me over to an unmarked door and opened it to reveal a full spa bathroom. In the bakery.
"You need to take a shower," she said, "And if you do, I'll give you the cookies." She set them down next to the sink.
"Sounds like a deal!" I said. Then I waited for her to beat it before grabbing the cookies and leaving without holding up my end of the bargain. 


That I need to shower more frequently? That I'm a liar? That I can have my (pan)cake and eat it (a donut) too?

You guys ponder this while I head over to Krispy Kreme.

Strawberry Yogurt Pancakes
makes about 12 3" cakes
inspired by Smitten Kitchen

These super fluffy little cakes are super delicious. And the yogurt is a perfect substitute for buttermilk. Who has buttermilk lying around anyway? I prefer non-Greek yogurt for this recipe but you can absolutely use it. It'll just give your cakes a bit more zippy tang.

1/2 cup whole wheat flour
3/4 cup all-purpose flour
2 T sugar
1 T plus 1 t baking powder
1/2 t salt
2 eggs
1 cup plain yogurt
2 T milk, maybe 1-2 T more--see note below
4 T butter, melted and cooled slightly
1/2 t lemon zest
1/2 t vanilla extract
1 heaping cup sliced strawberries
extra butter or coconut oil for the pan
maple syrup for serving

In a large bowl, mix together all the dry ingredients: flours, sugar, baking powder, salt. Whisk well to combine. In a separate, medium bowl, whisk the eggs and then add the yogurt, mixing well. Whisk in 2T milk, butter, lemon zest, and vanilla. Add the wet ingredients to the dry, and stir until just combined, taking care not to over mix. (If you used Greek yogurt, the batter may feel a little thick. Add 1-2T more milk to loosen it up a bit.)

Preheat a cast-iron or non-stick skillet over medium heat. Add 1-2 teaspoons oil or butter to the hot pan and ladle about 1/4 cup batter for each pancake, spacing them out slightly. Press a few sliced berries into each pancake, flattening the cakes out a little as you do this. Cook a few minutes, adjusting the heat as necessary and flip when golden brown on the bottom. Cook 3-4 minutes more on the other side. Serve immediately with maple syrup or keep warm on a rack in a 200F oven.


P.S. Orange Is The New Black season two is released today!! Celebrate with some orange food:)

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