I love that people are sending me pancake recipes now. It’s adorable. Like Gaby, the other day. She sent over this blueberry yogurt pancake recipe and I wanted to try it so bad, but alas, Puglia is not a region where you can find berries, so I kept the yogurt idea and applied it to the last recipe I tried, the whole wheat banana pancakes. I omitted the mashed banana inside the pancake and used it as a type of syrup to dowse on top. Excellent, indeed. Though, I warn those of you who are non-yogurt lovers, this pancake has that glorious yogurt tang, so beware. Maybe you can mask it by using a flavored yogurt? That might be really good actually...
Pancake recipe: adapted from this recipe
Taste: Nutty (from the whole wheat flour) with a slight tang.
Texture: A bit dense.
Esthetics: Nice and puffy and golden.
Manageability: Super easy to put together, good flipping action.
Yogurt Pancakes with Banana Sauce
(adapted from this recipe)
for the pancakes
3/4 cup whole wheat flour
1/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 cup plain yogurt
1/2 cup milk
2 egg whites
for the sauce
1 mashed banana
2 tablespoons water
1 tablespoon honey
1/4 teaspoon cinnamon
Sift dry ingredients into a bowl. Lightly beat the egg whites and stir the yogurt and milk in until combined. Add slowly into the dry ingredients. Pour batter onto a lightly buttered, preheated skillet and flip when bubbles appear. Since there isn’t much fat in the batter, you’ll need to regrease your pan rather frequently in between pancakes.
For the sauce, simply scrape out any burnt bits from the pan you were using, add in the ingredients and stir until slightly thickened, about 3 minutes.
In other news I’m officially obsessed with my iPhone (duh, who isn’t?) and have no idea how I was a blogger before without one! Manu has started calling me iMarissa and I bop around every time it rings. But I'm in the honeymoon stage. This excitement will wear off soon. Right?
P.S. If you're an expat, have lived abroad or are thinking of it, run to Laura's blog for a round up of expat bloggers talking about their experiences!
awsome.....!!!!!!!!!!!! gnammy
ReplyDeleteI seriously need an iPhone now! As soon as I get a job...And what is up with that banana sauce!? It looks delicious seeing that bananas are only the best fruit in the entire world and I can't even describe the joy I take in eating bananas.
ReplyDeleteThis sounds so interesting, I would have never even thought of adding yogurt into my pancakes before. I'm a yogurt lover, so definitely something worth trying :)
ReplyDeletexxx
Jenna
I gotta say - I love that you can't find berries in Puglia and so you adjusted to use what's available. In NYC, if folks want berries, they get them. All year round - no consideration for local/seasonal. These pancakes look scrumptious. It's breakfast-time here and I'd definitely dig in.
ReplyDeleteI still don''t have an iphone---I have to get with the times! Haha. My husband is also obsessed. :)
ReplyDeleteThese looks so yummy, girlie! I think I'm going to try with gluten-free flour! Thanks for sharing the recipe :) xo
ReplyDeletehaha you mean "yummy." thanks manu. see you at home. :)
ReplyDeletehaha i guess you like bananas then? me too, tons! try that banana bread i made a couple weeks ago - it's banana heaven!
ReplyDeleteyup, yogurt is a great substitute for eggs or butter/oil! :)
ReplyDeletethat's the truth. in boston i can't even tell you how many times i bought mangoes in winter. :) don't get me wrong, i love my fresh/local produce but i would love some blueberries right about now!
ReplyDeleteyeah! manu had it and was always raving about how i couldn't be a real blogger if i didn't get one too. ha!
ReplyDeletethanks annemarie! and i've got your banana bars on my mind like crazy! all i need is some coconut oil and i'm whipping up a batch! :)
ReplyDeleteThe pancakes sound awesome, I love yogurt. The banana sauce on the other hand, sounds terrifying. But that's only because I'm terrified of bananas....
ReplyDeleteYay you made them! I had to use canned blueberries, the very last can I had! But it was for mother's day, so I think it was worth it! ;)
ReplyDeletewow Marissa, super yum stack of goodness right there! you know, Sean has this yogurt pancake recipe from his Mom but it seems to end up being really heavy and they always sorta sog out on the plate but this one looks delish and lighter.
ReplyDelete3 cheers to your new iPhone obsesh, enjoy the newness of it all and i can say, from my point of view anyways, it's a constant source of play...even after years of using it. congrats on entering a new realm! and thanks a ton for the blog design love you sent my way, not to mention all the uber cool supportive words you always leave for me to read. xo
haha, oh yeah! i forgot about that! you can substitute any fruit really. i bet peaches would be delicious!
ReplyDeletei had no idea canned blueberries existed! very cool!
ReplyDeleteany time lynn! :)
ReplyDeleteyogurt can definitely weigh down the pancake, but what i've figured out from this challenge is that overstirring makes them so much heavier! so when sean gets his mom's batter together, tell him to just give it only a couple of stirs, and even if its lumpy, stop there. i guarantee they'll be lighter! xo dear! hope you are well!