This is what we call Goldie's Wonder Woman pose (do other dogs do this?) but for the purposes of a blog segue, we'll call her flat as a pancake. Which brings me to this guest post. Frequently on lazy Sunday mornings Brad and I will make pancakes. Our roles have been long established: I'm the mixer, he's the flipper. I have two "healthful" varieties that I make, Yogurt Pancakes, which we prepared a few weeks ago, and Oatmeal Pancakes which we premiered for Mother's Day. I've adapted both of these recipes enough so that I can call them my own.
Yogurt Pancakes (2 people hungry for brunch)
1 cup yogurt (I use nonfat Greek yogurt; you can use whatever flavor you have or are in the mood for, coconut is nice)
2 large eggs,separated
A little less than 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Filling: anything you like... strawberries, chocolate chips, lemon zest...whatever sounds good to you.
In a medium bowl, whisk together the yogurt and egg yokes. Add the flour, sugar, baking soda and salt to the mixture. Using an electric mixer beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter, being careful to retain as much air as possible. Add in whatever filling you like. We cook these on a Griddler or Scanpan so we don't use butter to coat the pan, though you could. Pour in batter in approx 1/4 cup-fulls and cook a couple minutes on each side.
Oatmeal Pancakes (2 people hungry for brunch)
1 cup old-fashioned rolled oats
1 cup milk
2 large eggs
2/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
Filling/Flavor: anything you like.. apple cinnamon, blueberry, chocolate chips etc.
In a bowl, whisk together the oats and milk. Let it stand while you are mixing the other ingredients. In a separate bowl, whisk together the flour, baking powder, salt. Add the dry ingredients to the oat mixture. Add two eggs and mix. Before you start cooking, make sure the oats have been standing for about 10 minutes. But by the time you get everything combined and the pan heated up, you should be in good shape. As in the Yogurt Pancakes, add in whatever filling you like. We cook these on a Griddler or Scanpan so we don't use butter to coat the pan, though you could. Pour in batter in approx 1/4 cup-fulls and cook a couple minutes on each side.The original recipe says these can be frozen after they are cooked and reheated in a toaster. We might make some extra next time so we can try this.