I made something special for you. It’s special for me, too. You see, pancakes aren’t made very often in my house. When I do make them, though, I feel like I’m on vacation. I have long wanted to make leisurely breakfasts a priority, but I really need to commit to the endeavor. Maybe I don’t want to let go of that vacation feeling when I have pancakes.
I needed some pancakes in my life and I wanted to make some pretty darn good ones, too. These have Greek yogurt in the batter to give them a buttermilk-like zing and granola is sprinkled on top for a little crunch. Add a generous splash of good maple syrup and it’s perfect. Whether you are pancake-deprived like me or you do them up right often, give these a try. I think you’ll like them.
Recipe: Granola Yogurt Pancakes
Makes about 5 – 3 inch pancakes
1/2 C. unbleached all-purpose flour
1/2 C. white whole wheat flour (or use all ap flour)
2 t. sugar
1 1/2 t. baking powder
1/2 t. kosher or sea salt
1 egg, lightly beaten
1/4 C. Greek yogurt 2%
1/2 – 3/4 C. milk
1/2 cup granola (here’s my favorite homemade version)
butter and/or coconut oil
maple syrup for serving
1. Combine the flour(s), sugar, baking powder and salt in a medium bowl. In a separate small bowl, combine the egg, yogurt and 1/2 cup of milk; whisk well to combine.
2. With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Add more milk if you want a thinner consistency.
3. Heat up a cast iron skillet on medium-high heat (or a griddle). Add about 1 teaspooon butter and 1 teaspoon coconut oil until it melts. Pour batter into 3 inch circles (or your desired pancake size) and sprinkle with 1-2 tablespoons of granola. Flip when the bottom is golden brown and cook on the other side until the center is cooked through. Carefully wipe pan/griddle and add more butter/coconut oil for additional batches. Serve with real maple syrup.