Pancake Breakfast

A couple of weeks ago, around midnight, my boyfriend Jordan said, “Hey I think there is a free pancake breakfast thing on campus today.”  I  had just gotten home from a long shift at the restaurant and pancakes sounded AMAZING so we hiked up to campus with high hopes for free flapjacks.  We wandered and wandered and nothing seemed to be going on.  Jordan said, “Well this is where it was last year.”  Jordan is infamous for forgetting dates and details so I had a sneaking suspicion that the pancakes had come and gone.  Sure enough, we found out the pancake breakfast happened the day before.  Fail.

We did end up having a fun late night date eating pancakes at a local diner (although having to pay for them made them taste just a bit less sweet) and ever since our little adventure I’ve had pancakes on the brain.  I haven’t made them from scratch in quite some time so this morning that’s just what I did.

Lemon Yogurt Pancakes

Yield: 6 large pancakes

Ingredients

1 1/2 c all purpose flour

3 tbsp sugar

2 tsp baking powder

1 1/2 tsp fine grain sea salt

1/2 c yogurt (I used Stoneyfield Organic Low Fat French Vanilla Yogurt)

3/4 c milk

2 eggs (I use large or ex large)

1 tsp vanilla extract

juice of 1/2 a lemon (about 1 tbsp)

1 tbsp lemon zest (note: this is a lot of lemon zest so if you don’t like as much zing in your pancakes, don’t put in as much!)

2-3 tbsp unsalted butter

maple syrup (duh)

bananas and strawberries for garnish (optional)

Directions

In a small bowl, sift together the flour, salt and baking powder and then mix in the sugar.  Set aside.  In a medium sized bowl, whisk together the yogurt, milk, eggs, vanilla, lemon juice and lemon zest.  Slowly whisk in the dry ingredients to the wet until just combined.  Meanwhile, heat 1 tbsp of butter in a large skillet.  I tend to pour the pancake batter into a large measuring cup with a lip so I can just pour the batter easily into the skillet.  Make the pancakes in three batches, 2 at a time, adding 1 tbsp of butter after each round (if needed).  The pancakes only take about 2-3 minutes on one side until bubbles form.  Flip and cook for about 1 minute on the opposite side.  Stack them and serve with fruit salad and maple syrup.  Enjoy!

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This entry was published on May 8, 2010 at 12:32 pm. It’s filed under Breakfast, Breakfast for Dinner, Culinary School, Culinary Student, Pancakes and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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