We love Saturday morning breakfast around here, especially when Chris whips up a big stack of American style pancakes (if you know me, you know it pains me to say American style because in my opinion, there is only one pancake–everything else is crepes!) This is one of the reasons I love my husband. I introduced him to some of the amazing diners around Boston (Sound Bites and Breakfast Club were our favourites) and he has made it his life’s mission to find the secret to the yummiest, fluffiest pancakes. He might not like me sharing this, but the secret is….yogurt!
These are great on their own or with blueberries. The nice thing about cooking with blueberries is that even the tartest ones turn sweet when heated. And of course there’s only one way to serve them, with a generous dose of pure maple syrup.
- 1c plain flour
- 1c wholemeal flour
- 2tsp baking powder
- 1tsp baking soda
- pinch of salt
- 2 eggs, beaten
- 1 tub (500g) Glenisk whole milk natural yogurt
- 1/4c milk
Combine all dry ingredients in a large bowl and stir with a whisk. This mixes the ingredients in the same way as sifting. Mix the wet ingredients in medium bowl and beat together. Mix the wet into dry and stir until just combined. Don’t do this until you are ready to cook because initial rise starts right away. Heat a large grill pan or heavy based skillet. Once hot, melt a little butter in it and test your temperature with a tiny spoonfull of batter. Using a ladle, spoon out one or two round blobs (depending on the size of your pan). Carefully place blueberries in the batter. Watch your fingers! Once the batter bubbling nicely on top and looks like it is turning solid about halfway up, carefully flip the pancake. Leave this for a couple of minutes until cooked through. Dish up with plenty of pure maple syrup (and if you’re serious about diner style breakfast serve with streaky bacon and strong coffee)