Wednesday Recipes: Perfect Pancakes with Berry Sauce

A switch from peaches--or at least for one week. My neighbor just gifted me some more, so next week...hmmm, pie? Scones?

The very first thing I remember cooking is pancakes. Back then, the recipe would have contained white flour and plain milk--something I never do now. I try to cook healthier and I love variety. So, I usually serve a pancake buffet--a plain batter with your choice of chocolate chips, berries, pecans, and so on. I make a homemade berry syrup, honey butter, or heat pure maple syrup.

But, still, what a way to wake up!

Yogurt Pancakes

Ingredients:

1 cup flour (1/2 cup white, 1/2 cup wheat)

2 tablespoons brown sugar (or not if you want to be even healthier)

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain yogurt (Greek or regular)

2 large eggs

2 tablespoons melted butter, cooled

1/4 to 1/3 cup low fat milk

Directions:

1. Spray a griddle with baking spray. Heat to 350 degrees.

2. Combine dry ingredients: flour, brown sugar, baking powder, baking soda, and salt. Stir.

3. Combine wet ingredients: yogurt, eggs, butter, and milk.

4. Stir dry ingredients into wet only until combined. Leave a few lumps.

5. Allow batter to rest while preparing any meats or sauces; this allows the batter to rise.

6. Make pancakes!

   
   

   

   7. Here are some hints: use a small measuring cup (I use a fourth or third) to scoop out batter. Turn once bubbles have popped (see right). Feel free to pierce the underside to check for doneness.

   8. If you wish to add berries or chocolate chips, or pecans, add right after placing batter on the griddle. Mini chips or broken nuts are a good size to heat through.

   9. The sky is the limit!

   10. Serves four.

Note: This is an original recipe in that I've modified the original over the years to the point I don't know which is which! Blessings, Christina

Batter (see right):

Notice the airy appearance. Once you let the batter sit, it will puff up more and your pancakes will be even fluffier.

Berry Sauce:

Ingredients:

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon nutmeg (or leave out if doing mixed berries)

2 teaspoons cornstarch (don't level if you want a thicker sauce)

1/2 cup water

1 tablespoon fresh lemon juice (or from the bottle if you want to save time)

1 cup frozen berries

1/2 cup chopped pecans, walnuts, or almonds (or leave out if some don't prefer nuts)

Directions:

1. In a 2-quart saucepan, combine sugar, cinnamon, nutmeg, and cornstarch; stir.

2. Stir in water and lemon juice.

3. Bring to a boil, then reduce heat to low.

4. Stir in berries and nuts (if using).

5. Simmer 5 minutes (or more if you prefer thicker sauce).

6. Makes 1 3/4 cups.

Happy lazy mornings! Note: The sauce recipe came from HP Books 30-minute meals; 1984--I received this as a bridal shower gift!