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Greek Yoghurt Pancakes

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
6-ounces unsweetened pineapple juice
1 cup frozen wild blueberries
1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
2 cups 2-percent Greek yoghurt
4 large eggs
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 cup plain flour
1 1/2 teaspoons baking soda
Salt
Cooking spray

Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.

Meanwhile, whisk the yoghurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.

Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.

Per serving (4 pancakes and 1/4 cup sauce): Calories: 310; Fat: 8 g (Saturated: 3 g); Cholesterol: 195 mg; Sodium: 820 mg; Carbohydrate: 43 g; Fiber: 3 g; Protein: 19 g; Sugar: 26 g

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