Thursday, July 4, 2013

Blueberry Yogurt Multigrain Pancakes

How about a little patriotism for breakfast?

We've made these before, but they weren't the most photogenic.  Mostly because I used our super fancy stainless steel pan (that is still beyond us, apparently) and even with a bunch of butter they burned and stuck pretty badly.  So, today we went with good ole non-stick and coconut oil.  And the results were lovely.  And YUMMY.

To top them off I pureed some strawberries, added a bit of agave nectar and lemon juice and reduced it on the stove.  It made a great syrup that was tasty, wasn't too sugary and complimented the theme of the day.  ;-)

Usually when I eat pancakes I end up leaving the table feeling full and icky from all the sugar and then being hungry 2 hours later.  These are the perfect answer for the desire for pancakes without that gross feeling.  Make and eat without regret!

'Murica!  Happy Independence Day!

Blueberry Yogurt Multigrain Pancakes
(from Smitten Kitchen)
Makes ~ dozen pancakes

2 large eggs
1 cup plain, full-fat yogurt (we used Noosa)
2 to 4 Tbsp milk
3 tablespoons butter, plus extra for buttering skillet (or use coconut oil for the skillet)
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium-low.  (Always better to start lower to avoid the burnt first batch!)  Melt a pat of butter or coconut oil in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.  Serve with your favorite fixings (a fruit syrup or maple syrup is great!)


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