Last Saturday morning I woke up early and hungry…what’s new? As I lay in bed cocooned in my doona, my eyes still resting closed, I contemplated my breakfast. We were having family over for lunch at 12, so I knew that a robust morning meal was not a good idea. I wanted something that was both light, and which would undoubtedly represent the weekend. And what is more ‘weekend’ than pancakes?
These pancakes came about due to a lack of buttermilk and an enthusiastic amount of Greek yoghurt in my refrigerator. You see, ordinarily I go for buttermilk pancakes – they’re fabulous and I’m happy. This time, I embraced my Greek yoghurt overflow and made Greek yoghurt pancakes. With blueberries – because I’m never short of frozen berries.
This recipe creates pancakes that are not overly sweet, so you may appreciate the drizzle of maple syrup upon serving, as I did. They’re also quite moist due to the ratio of flour to yoghurt, so flipping them perfectly is a challenge – just be confident!
I love how light these pancakes are – they’re not kilojoule heavy and are really very healthy, yet you still get that special pancake feel. But my very favourite thing about these pancakes is the aroma when cooking…something about the Greek Yoghurt working together with the flour and heat to create golden crispy cakes from the pan…uhhhh, it’s a heavenly thing.
Blueberry and Greek Yoghurt Pancakes
Serves 2, makes 4 medium pancakes
1/2 cup Wholemeal Plain Flour
1/2 teaspoon Baking Soda
2 pinches of Salt
2 heaped teaspoons Brown Sugar
5 heaped tablespoons Greek Yoghurt, plus extra for serving (I used Black Swan No-Fat Greek Yoghurt)
1 teaspoon Vanilla Extract
1-2 tablespoons Blueberries (depending on how berry-licious you like it), plus extra for serving – fresh or defrosted
Pure Maple Syrup, for serving
A squeeze of Lemon would also be lovely when serving
1. Sift the flour, baking soda, salt and brown sugar in a medium bowl.
2. Whisk the egg in a small bowl and add it to the flour mixture, along with the Greek yoghurt and vanilla extract.
3. Fold the dry ingredients with the wet ingredients.
4. Add the blueberries and gently fold through a final time.
5. Heat two non-stick pans over low heat – if you don’t have two pans simply use one pan to cook two pancakes at a time and keep the cooked pancakes warm on a plate by covering them with foil. Grease the pan lightly with butter.
6. Test whether the pan is hot by flicking a little water on it, if the water dances, the pan is ready.
7. Use a ladle to spoon the mixture into the pan to make 4 pancakes.
8. When bubbles appear on the surface of the pancakes and the bottom is golden, flip them – be careful, this is a moist mixture so they won’t be well formed and will be a little tricky to flip perfectly.
9. Cook until golden, and serve with a spoon of Greek yoghurt, extra blueberries and a drizzle of maple syrup.
You should probably make Greek Yoghurt Pancakes with Blueberries this weekend. Like, right now. Just remember to inhale when they’re cooking…