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Yogurt PANCAKE fluffs for brunch


Yogurt PANCAKE fluffs.



Layered with an optional



The only way to describe this pancake...
is one of fluffiness and one of being way too easy to devour ;o)

How many times have we been disappointed in undercooked, doughy pancakes?  I personally lost count.   I was starting to get turned off to making them...only to be disappointed with yet another heavy tasting pancake.

I had slowly switched over to making my light 'crepes' instead of pancakes.  However, thankfully...yes, I finally discovered a recipe that intrigued me.  It had one of my very favourite cooking and baking ingredient.  Yes...you guessed it...YOGURT.  This ingredient...through much experimentation...has indeed found itself into many of my re-visited and newly created recipes.


I had witnessed a French chef ‘ patissier ’ make these airy pancakes with some pretty fattening yogurt.  Of course, having tried this recipe a few times...I managed to lighten it and tweak it to perfection.  Now, not only do I have a great recipe...I can transfer the saved calories to then spoil myself with my creamy Chocolate fondue spread .   Let's not forget a drizzle of yummy maple syrup. 









Speaking of which...here in Quebec...we're already getting sap out of Maple trees.
















Seems like our mild temperatures may produce a great quantity of this 'godly' syrup.









Not only am I looking forward to my yearly outing to some of my favourite Sugar shacks...the recipes are abound.  Can't wait to share the oldies...as well as the new recipes which I'll be trying hopefully soon.





***
Alright then, although this breakfast is certainly
not on the 'weight watchers' bible...
...indulging in a slight (lightened) sweet sin
once in a while is good for the morale.
That's what weekend brunch is for...isn't it?




Yogurt PANCAKE fluffs
Serves 2 persons
(yields 8-9 small pancakes)

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INGREDIENTS:
(American / Metric measures)


. 2 large eggs, separated
. 1/8 cup (26g) granulated sugar 
. 1/4 cup (38g) unbleached, all-purpose flour
. 1/4 tsp. (1.25ml) baking powder
. 1/4 cup (60ml) plain Yogurt (2% fat+)
. 1/2 tsp. (2.5ml) pure Vanilla extract
. a little vegetable oil to lightly grease your frying pan 







PREPARATION:


. In a small-medium bowl...with a hand whisk or an electric beater...beat the egg whites until they have a light 'mousse' appearance.   Add the sugar as you keep beating to a firmer 'peak' consistency.   Set aside.
. In another small-medium bowl...with the same whisk (no need to rinse)...beat the egg yolks, yogurt and vanilla together.   Continue beating as you add in the flour and baking powder until well blended.  Afterwards, fold in the yogurt mix into the beaten egg whites.  Blend well.  Set aside.
. In a large frying pan, lightly oil the surface and heat on a lightly lower-medium strength.  
. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  With the back of the ladle, very lightly swirl the batter to spread a little better.
. When bubbles appear on the surface and the edges lightly turn golden, very gently flip each pancake and continue cooking for about 2 more minutes. 
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.
. Top the pancakes with Maple syrup as well as some of your favourite fruits and roasted nuts.  Enjoy.





Voila...it's ready for a simple drizzle of...
great maple syrup.
Or, if you desire...
you can layer your pancakes with different fillings such as this very creamy...
CHOCOLATE yogurt spread.



Buon appetito and flavourful wishes,
Foodessa


Comments ...???... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other BREAKFAST ideas that may interest you:
- Ricotta Nut Chocolate filled CREPES
- AMARETTO baked French Toast for mi AMORE
- baked FRENCH TOAST stuffed with spirited FRUITS
- SAMBUCA samba to ORANGE ANIS rustic FRENCH TOAST
- Ricotta PANCAKE fluffs with Apple compote
- Breakfast PANCAKE and more {3 recipes}

Please Note:
Other than MY RECIPE photos...some of the outdoor photos were randomly borrowed from a few UNKNOWN and PROPERLY TRACEABLE owners.  If you are the original artist...please notify me so that I can quickly and appropriately credit you concerning your work. Thank you.