Delectable and totally worth it (;
That’s these babies in a sentence.
Sometimes you just have to treat yourself – and pancakes seemed like the cure this time around for me.
Serious Digression beginning now!
The first time I ever made pancakes they were from scratch as a junior in college in Italy. As in I had never even helped stir the Bisquick! How is that even possible you may be wondering. Well the only pancakes I would eat until I went abroad were my dad’s and they had to be chocolate chip. And I really don’t understand Pancake Houses when you can easily make your own pancakes at home. With my dad half way across the world and an infamous singer by the name of Jack Johnson singing about Banana Pancakes you could say I was inspired.
Small problem – baking powder was not readily available and neither was vanilla extract – only tiny veils that looked more appropriate for poison. So with my dictionary in hand I went and pulled pretty much every item in the baking section of the grocery store off the shelves and read the ingredients until I found a leavening agent “Pane di Angeli” – which translates as “Bread of the Angels” – while it wasn’t just baking powder I knew that it would get the rising effect I was after.
So home I went and not only did I make banana pancakes (complete with hand whipping my egg whites with a fork until stiff peaks formed) but also apple cinnamon pancakes. I didn’t come clean about having never made pancakes until my roommates were wolfing them down – and thus the tradition of weekly pancake night in Verona was born. Banana Pancakes with peanut butter (which was a sacred and pretty much impossible thing to find in Verona) was the taste of America we all needed.
Now these pancakes are just as superb as those first pancakes I ever made – and they were completely inspired by pomegranate greek yogurt.
These pancakes are just bursting with color
1 large egg (room temperature)
1 container of Greek Chobani Yogurt
1/2 cup almond milk
3 tbsp. melted butter
1/2 cup all purpose flour
1/4 cup whole wheat flour
2 tbsp. ground flax
3/4 tsp. baking soda
1/4 tsp. salt
Separate the yolk from the white. Whisk yolk and melted butter. Whisk in the yogurt and set aside. Mix the dry ingredients. With a fork whip the egg white until stiff peaks are formed (it’s all in the wrist)
Combine the egg yolk, butter and yogurt to the dry ingredients. Pour in the milk. Stir the ingredients until mixtures are incorporated. Fold in the whipped egg and fold until everything is combined. Use a 1/4 measuring cup and pour pancake mixture into measuring cup and pour into a greased medium hot pan…make sure you spray the pan with olive before pouring the pancake if it is not nonstick. While the first side of the pancake is cooking add the blueberries. When bubbles start to show on the edges of the pancake give it a good flip.
Once they are done – plate, cover with some delicious syrup, top with some more blueberries and dig in!
Pomegranate Syrup: 1/3-1/2 cup
1/2 cup pom juice
1/4 cup honey
1 tsp. vanilla extra
1 tbsp. butter (I used earth balance)
In a small sauce pan, combine ingredients. Bring to a gentle boil and reduce by half. Refrigerate leftovers.