Yogurt Pancakes and Blackberry Sauce
Yogurt Pancakes with Blackberry Sauce
By Caroline Campion of
Devil and Egg
The opposite of the more manly flapjack these pancakes resemble a delicate blini with a light texture (if you make them larger they can be rolled
like a crepe with the sauce in the middle). They are simple enough to assemble that they can be made in a pinch when you want a quick hot breakfast. Although they are tasty on their own, or served traditionally with maple syrup, the blackberry sauce puts them up on a whole new level.
- 2 eggs
- 1 cups Greek Yogurt (preferably 2%)
- 1/4 cup all purpose flour
- 1 tablespoons sugar
- ¼ tsp salt
- ¼ tsp baking soda
- vegetable oil
- unsalted butter
- 1/2 pint of blackberries
- ½ cup of sugar (or to your taste)
- ¼ cup of water
- zest of one lemon
- 1 cup (or just a regular jar) any kind of good qualit berry jam (strawberry works fine)
Beat eggs in large bowl with whisk.
Add in the rest of the ingredients, whisking to combine. Heat a large skillet or stove-top griddle to medium heat. Add a slick of vegetable oil to lightly cover bottom of pan and a smidge of butter, swirling to combine with the oil. Once the butter has finished foaming add the batter. I like to make my pancakes hockey-puck size so I pour four circles per batch.
Cook until small bubbles begin to form on one side, then flip.
Pancakes will be thin and light in texture.
You want a golden brown color on both sides. Make sure to adjust heat if they begin to cook too quickly.
Add a bit more oil when needed, maybe after every second batch, and butter before each batch.
Eat pancakes right out of the pan, or cover with foil until ready to serve.
Accompany with berry sauce.
Add berries, sugar, and water to small sauce pan. Bring to a boil and then simmer for 10 minutes. Remove from heat and add zest. Stir to combine.
Allow to cool a bit and then add jam. Puree with hand held emulsion blender, if you have one, or in a blender (being careful for splatter).
Pour sauce in bowl and reserve for pancakes.
Leftovers can be kept in the fridge for several days (sauce is also delicious stirred into yogurt or on vanilla ice cream).