Home again, home again!
We had the best time in New Orleans; recap Monday, I promise!
Today I have these beautiful Pioneer Woman-inspired pancakes to show you.
But first, a little bloggity business.
1) Remember when I jokingly said I’d eat corn on ice cream?
BA-BAM. Sweet corn ice cream. On Hawaiian rolls.
My mother is disgusted. I am so intrigued.
Head on over to one of my favorite blogs, Spoon Fork Bacon, for this and many
other gorgeous, inventive recipes!
Stephanie’s beautiful pictures are copyrighted,
but check these out puh-lease. I’m begging.
You know how I love my brie and jam (so much!).
These pretty hand pies will get me through my (last!) first week of school.
3. Happy National S’mores Day! Celebrate with my Biscoff S’mores Bars.
You know you want to.
Check it out, check it out.
So anyway. Pancakes.
At this point I kind of feel like I’m cooking my way through her recipes.
Sorta like that movie Julie and Julia.
This is a healthier adaptation of her recipe for Edna Mae’s Sour Cream Pancakes.
I just used greek yogurt instead of sour cream.
Protein-packed and delicious? What’s not to love?
Unlike most pancake recipes, this one uses more liquid (yogurt + egg)
than dry ingredients (flour), so you get a lighter, thinner pancake.
AKA you get to eat more.
It’s rather lovely.
Serve these with warm maple or blueberry syrup and a mug of Earl Grey
(or coffee if you’re normal unlike me).
Start with a cup of plain (not vanilla) greek yogurt.
Add a scant half cup of flour.
A heaping tablespoon of sugar (and some un-photographed baking soda)…
And half a teaspoon of salt (can’t you see I love measuring things?)
Mix, but not too much! Overmixing pancakes is a bad idea.
The batter will look… not like pancake batter. That’s okay.
Egg is next! Whisk two eggs and 1/2 a teaspoon vanilla.
Add to the batter…
And NOW it looks like pancake batter! It tastes like it, too. Better, even.
This batter is gooood stuff.
Drop 1/4 cup batter in a skillet on medium-high heat, and cook on each side 1-2
minutes, or until bubbles in the middle of the pancake stay open.
And serve. Warm. It’s so mandatory.
Greek Yogurt Pancakes
adapted from Pioneer Woman
yields 6 small-medium pancakes
1 cup plain greek yogurt (I used nonfat – fabulous!)
scant 1/2 cup all purpose flour
1 heaping tablespoon granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla
butter, for serving
syrup, for serving
1. Combine greek yogurt, flour, sugar, baking soda, and salt. The batter will be thick and weird-looking; don’t be alarmed.
2. Whisk together eggs and vanilla. Add to greek yogurt mixture and stir. Be careful not to overmix!
3. Drop 1/4 cup portions of the batter onto a skillet on medium-high heat. Cook for 1-2 minutes on each side, or until the bubbles in the middle stay open. Serve warm with syrup and butter.
Healthy, quick, and easy pancakes. A few of my favorite things.
Have a great weekend!