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Archive for July, 2018

I just got back from vacation (more on that soon, pinky swear) and while I miss having a made-to-order omelette (tomato-mushroom-cheese, thank you very much) every morning draped over a pre-split English muffin (all I had to do was lower the halves into the toaster) and sidling up to a rainbow of orange, green, and pink melon slices, it’s still good to be back in the kitchen.

Most of my meals since coming home have been no-cook affairs, essentially lots of salads. But Sunday morning felt like pancake time and I begrudgingly fired up the stove. (My apartment layout is such that even with the a/c on full blast, the kitchen is warm and stuffy, even before I start cooking.)

In an attempt to detox after snacking on fries everyday for a week, I created a higher-ish protein breakfast, replacing buttermilk with yogurt and using a bit of garbanzo flour. I dotted the pancakes with a pint of blueberries threatening to shrivel if they sat one more day on the counter.

The result was a little less fluffy than my go-to pancakes, but otherwise a great addition to my weekend breakfast repertoire. I was feeling pretty proud of myself until I realized I had eaten half the batch. I put the remainder in a bag and in the freezer. Detox schmetox, I say.

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Blueberry yogurt (higher-ish protein) pancakes

Adapted from Smitten Kitchen. In trying to up the protein content of these, I substituted chickpea flour for rye. The batter is very thick – thicker than my normal pancake recipe – and it doesn’t bubble very much after a couple of minutes on the pan, so you’ll need to peek underneath to see when it’s time to flip. The pancakes aren’t very sweet, and I lightly sprinkle with white sugar rather than maple syrup which would hide the blueberry flavor.

Makes 12-14 4-inch pancakes

– 2 large eggs
– 1 C plain yogurt (I used 2%, a mix of regular and Greek because that’s what I had)
– 3-6 T milk
– 3T canola oil (plus extra for pan – I used a spray)
– 1/2 t vanilla extract
– 1/2 t lemon zest or 1/4 t lemon extract
– 1/2 C all-purpose flour
– 1/2 C whole wheat flour
– 1/4 C garbanzo (chickpea) flour
– 3 T sugar
– 1 T plus 1 t (i.e., 4 t) baking powder
– 1/2 t sea salt
– 1 C blueberries, rinsed and dried

Whisk. Whisk eggs and yogurt together in a medium/large bowl. If you use regular yogurt, you don’t need to add any milk; a thick Greek – add enough to thin it out to the consistency of cake batter, dripping from the whisk in a thin (not skinny) stream. Whisk in oil, vanilla, and lemon zest or extract.

Layer. Add the flours, sugar, baking powder, and salt in a layer over the wet ingredients. Gently stir them to mix just the dry ingredients. (Or you could dirty another bowl for the dry ingredients).

Stir. With a spatula, stir the dry into the wet only until the dry ingredients are moistened. A few lumps are ok. If you over-mix, the pancakes will be dense. The batter will be thick and when you drag your spatula through it, it will leave behind a trail of bubbles, the action of the baking powder.

Cook, flip, repeat. Heat a pan (I used a cast-iron one) over medium heat and spray sparingly with canola oil (or use whatever fat you’d like). The pan is hot enough when you flick a few drops of water on the surface and they jump around and dance. Drop a scant 1/4 cup (about 3 tablespoons) of batter at a time, leaving space between each pancake. Press a small handful of berries into the top of each pancake. When the pancakes are dry around the edges and golden brown on the bottom, about 3 to 4 minutes, flip them and cook for another 3 minutes until golden underneath as well. (Start by making one small pancake at a time so you can adjust the flame to the right temperature before making the rest of the batch. Despite what they say about the pancake, I just think of it as the cook’s treat.) Continue to adjust the heat as necessary.

Serve. Pile the pancakes high and serve with plain white sugar.

 

 

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