Everyone loves pancakes. Everyone. I’ve never heard anyone say “I hate pancakes!” it just doesn’t happen. For me as a kid, they were always a Saturday morning staple for breakfast. My mom used to make them along with eggs, and bacon, some sliced fruit and toast, and porridge if we were lucky. It was always really nice to watch saturday morning cartoons, and just be content with my little stack.
It seemed fitting to write about my trial with them on a Saturday morning (without the cartoons, sadly). Despite popular belief, making great pancakes isn’t hard, you just have to trust yourself and trust timing (and I have a little trick I always follow – it’s pretty common, and I have a 99% success rate. I always, ALWAYS mess up the first one). If you’ve never made them before, they might be a little difficult initially – double the recipe, and give yourself a little room for trial and error.
I’m no ace in the kitchen, and this blog is a lot about my trials and errors with food. I’ll try until I get it right, but pancakes seem to be one of those things that come naturally to me. I think it’s because it’s totally hybrid. It’s half baking, half cooking. I’m a terrible cook, but when it comes to pastries, and cake, and bread, it’s beyond me how well I can do those things.
These are how mine came out gorgeously golden, and delish! I added some summer berries for sweetness!
Check out the recipe below, and if you try it, tell me what you think! Hopefully you’ll enjoy your Saturday morning with these pancakes too!
- Whole Grain Flour - 1/2 cup
- Sugar - 1/4 cup
- Baking Soda - 1 tsp
- Salt - 1/4 tsp
- Greek Yogurt ( I prefer Chobani - plain or vanilla) - 1 Cup
- Eggs - 2, Large
- Vanilla Extract - 1 tsp
- Heavy Cream - 4 tbsp
- Water - 1/4 cup
- Nutmeg - 1 tsp
- Cinnamon - 1 tsp
- Blueberries - One small container of wild ones should do.
- Maple Syrup - Just a little. These can really stand on their own without it!
- Add together your dry ingredients and stir them thoroughly: (Whole grain flour, sugar, baking soda, salt, nutmeg and cinnamon). Wisk together your wet ingredients making sure to incorporate them completely (Green yogurt, eggs, vanilla extract, heavy cream). You will then mix the wet and dry ingredients together to complete your batter. If the batter seems a bit thick, slowly add some of the 1/4 cup of water you have set to the side (keep in mind that you may not need the entire thing). Do not add your blueberries until right before the cooking process.
- Set your pan on medium high heat and let it heat for 3-5 minutes. You want your pan to be super hot for these to cook right, especially if you're not making these on a griddle.
- Add butter to the pan once it reaches the right temperature. Let the butter melt, and guide it around the pan.
- Use a cookie scoop, or an ice cream scoop to scoop the batter into the hot pan. Make sure to let each scoop spread before adding another.
- Drop 1 or 2 blueberries on each pancake while the first side cooks.
- As the edges and top start to firm up, and the top of the pancake starts to bubble, you're ready to flip. Be gentile- the pancakes are still delicate, and if you haven't timed it right, they will fall apart.
- Place them on a lined cooling rack. Try to serve them up as soon as they come off the griddle, but if you can't, stick them in the oven on 350, and let them heat through to enjoy.
- Repeat these steps for each pancake, and have a lovely breakfast!
- These are some of my favorite pancakes - I've never tried them with "fruit on the bottom" yogurt, but I imagine it would be pretty delish.