Monday, February 14, 2011

Apple Yogurt Pancakes

These were awesome! It's hard to say which were better between these and the pumpkin pancakes. I got the original recipe from, but I changed it quite a bit to make it healthier and more filling. The syrup, on the other hand, is not healthy. And it is so good I could drink it. But it's sweet enough that you only need a little and the pancakes are so moist that you don't need extra butter (unlike the picture, which I borrowed from google search again).

Apple Yogurt Pancakes
2 eggs
1 2/3 cups milk (I used buttermilk)
1 (8 ounce) container plain yogurt (Mountain High brand)
1/4 cup applesauce
2 1/2 cups whole wheat flour (next time I'm going to do 2 cups flour and 1/2 cups oats)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 Tablespoons wheat germ
1 apple - peeled, cored and diced (I grated mine, and next time I probably won't bother peeling it)

1. In a large bowl, stir together the eggs, milk, yogurt and applesauce until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, and wheat germ and stir into the milk mixture until smooth. Fold in chopped apple.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. (Use spoon to flatten out batter) Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with fruit and jam, maple syrup, or homemade yogurt syrup (recipe follows).

Homemade Yogurt Syrup
1 1/2 cups white sugar
1 cup plain yogurt (I used Mountain High brand)
1/2 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce to a simmer and stir constantly for 5 minutes. Add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use. It gets very thick once refridgerated.)
**The baking soda will make it boil high so make sure you use a large pot.***

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