Greek Yogurt Pancakes
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Blueberry (frozen wild)2 cups
Greek Yogurt (2-percent)4 large
Egg2 tbsps
Light Brown Sugar1 cup
All-Purpose Flour1.5 tsps
Baking SodaDirections:
1
Bring the pineapple juice and blueberries to a boil in a small saucepan
2
Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes
3
Stir in the peaches and cook for 5 more minutes
4
Remove from the heat and set aside
5
Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined
6
Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined
7
Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray
8
Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle
9
Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more
10
Repeat with more cooking spray and the remaining batter
11
Serve the pancakes hot with the blueberry-peach sauce