Hello Nomsters!
Happy November, I know we've been slacking on our blog updates, but with midterms, crazy rallies, and the return of the "McRib" things have been a bit busy.... and for the record, I was kidding about the last reason. Anyway, hopefully everyone is having a splendid Sunday, and to make things just a bit sweeter, here's a recipe for some of the best pancakes ever!
I first tasted this recipe at a family friend's house in New Haven, CT. She had planned on making pancakes, but realized that she didn't have any buttermilk. However, in true foodie fashion, she used yogurt as a substitution. The result was a thick, blueberry-packed pancake that just melts in your mouth. These results were most likely due to the yogurt substitution and the amount of baking powder in the recipe. Ever since I've been playing around with the recipe and different ingredients, but the blueberry are still amazing, especially since when my family makes them we make a compote to accompany the yummy cakes.
I usually make the original blueberry, but this week I opted for bananas/chocolate chip with maple syrup, which yielded delicious results. So if you're in college and haven't already grabbed brunch or are looking for a delicious meal for your family, try your hand at these tasty pancakes.
1 ⅓ cups Flour
3 Tbsp Sugar
2 ½ tsp Baking Powder
¾ tsp Salt
1 ¼ cups Vanilla Yogurt
2 large Eggs
¼ stick Unsalted Butter, melted
2-3 bananas cut into small pieces
As many chocolate chips as you want!
Maple Syrup, for serving
-Whisk yogurt, eggs, and 2 Tbsp. butter in medium bowl; stir in dry ingredients,
-Fold in bananas and chocolate chips,
-Heat large nonstick griddle or skillet over medium hear; brush with butter,
-Drop batter by ⅓ cupfuls onto griddle,
-Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side,
-Transfer to sheet in over to keep warm. Serve pancakes with maple syrup!
I highly recommend this recipe! The overall process is pretty easy, and the results are amazing, thick, fluffy, pancakes that will have you begging for another.
Also, in delivery news, we'll be tabling in red square soon, and this week's menu offerings are Cinnamon Brown Sugar Muffins and Chocolate Chip Cookies!
Keep on nomming!
-GF
Happy November, I know we've been slacking on our blog updates, but with midterms, crazy rallies, and the return of the "McRib" things have been a bit busy.... and for the record, I was kidding about the last reason. Anyway, hopefully everyone is having a splendid Sunday, and to make things just a bit sweeter, here's a recipe for some of the best pancakes ever!
I first tasted this recipe at a family friend's house in New Haven, CT. She had planned on making pancakes, but realized that she didn't have any buttermilk. However, in true foodie fashion, she used yogurt as a substitution. The result was a thick, blueberry-packed pancake that just melts in your mouth. These results were most likely due to the yogurt substitution and the amount of baking powder in the recipe. Ever since I've been playing around with the recipe and different ingredients, but the blueberry are still amazing, especially since when my family makes them we make a compote to accompany the yummy cakes.I usually make the original blueberry, but this week I opted for bananas/chocolate chip with maple syrup, which yielded delicious results. So if you're in college and haven't already grabbed brunch or are looking for a delicious meal for your family, try your hand at these tasty pancakes.
Banana Chocolate Chip Pancakes
Ingredients: 1 ⅓ cups Flour
3 Tbsp Sugar
2 ½ tsp Baking Powder
¾ tsp Salt1 ¼ cups Vanilla Yogurt
2 large Eggs
¼ stick Unsalted Butter, melted
2-3 bananas cut into small pieces
As many chocolate chips as you want!
Maple Syrup, for serving
Instructions:
-Whisk first 4 ingredients in a large bowl,-Whisk yogurt, eggs, and 2 Tbsp. butter in medium bowl; stir in dry ingredients,
-Fold in bananas and chocolate chips,
-Heat large nonstick griddle or skillet over medium hear; brush with butter,
-Drop batter by ⅓ cupfuls onto griddle,
-Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side,
-Transfer to sheet in over to keep warm. Serve pancakes with maple syrup!
I highly recommend this recipe! The overall process is pretty easy, and the results are amazing, thick, fluffy, pancakes that will have you begging for another.
Keep on nomming!
-GF
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