Yesterday after we came home from our walk in the woods at a local college, I decided on the spur of the moment to have the kids make lunch. Unfortunately, our fridge is getting a bit bare. We didn’t have ingredients for many of the recipes they wanted to make. When someone mentioned Yogurt Pancakes from Honest Pretzels, I remembered that my last batch of homemade yogurt was a bit runny (time for a new starter). The runny yogurt would be perfect for the pancakes.
This time my 8 year old and 6 year old boys worked together to make the batter for the pancakes while I pulled out frozen blueberries from the freezer and warmed them a little in the microwave. The blueberries were rescued recently when our freezer was left open by an unknown child. Since the blueberries were partially frozen, I put them in the kitchen freezer to use in smoothies.
Since the kids were excited and crowding around me while I cooked the yogurt pancakes on the stove, I reviewed a very important kitchen rule – no one is next to Mom while she’s cooking on the stove. Though it hasn’t happened yet, I worry that a little one will be burnt on the face when something splashes or splatters. I don’t think my 4 year old liked being reminded about the rule.
The yogurt pancakes turned out thin like crepes. Because we didn’t have flavored yogurt, we added some vanilla to the batter which made it smell wonderful while I was cooking. The very cold blueberries on the side were refreshing with the buttered warm pancakes.
Adapted slightly from Honest Pretzels
1 cup whole wheat pastry flour
pinch of salt
1 tsp baking powder
1 T coconut oil
1 cup yogurt
2 tsp vanilla
1/2 cup water
Mix together the ingredients in a bowl with a whisk.
Cook pancakes in your preferred pan or on your favorite stove top griddle.
What’s your favorite pancake topping?
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