Yogurt Pancakes with Pomegranate
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Author Notes: I have fond memories of eating pancakes as a kid. As an adult, I'm terribly picky about them, not to mention more easily thrown into a stupor after carb-overloading. But at the resort my family often goes to over Christmas, there are amazing, enticing pancakes, and those I'm unable to resist. They are unusual, ricotta pancakes cooked thin and dense, and served with passion fruit syrup and a pool of butter. At home, I'm more likely to have yogurt in the fridge than ricotta. I happened to have been given a pomegranate as a gift recently, and I subbed that for the passion fruit--if you don't have one, add berries, bananas, or sauteed apples. Since these pancakes are light on the flour (actually, sort of light on ingredients in general), the end result is airy, not-too-sweet, and satisfying. - SmallKitchCara
Serves 1
- 1 egg
- 1 egg white
- 1/2 cup plain yogurt, low- or non-fat is fine
- 3 tablespoons flour
- 1/4 teaspoon vanilla extract
- 1 teaspoon sugar
- 1 pinch salt
- 1 teaspoon butter
- 1/4 cup pomegranate seeds
- maple syrup, warmed, for serving
- Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
- In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
- Scrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
- Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
- Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pancakes
Tags: brunch, dinner for one, doubed easily, fruit, kid-friendly, light, quick
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18 days ago vgonyea
Dear @SmallKitchCara may I get an answer to my question concerning the correct number of eggs?
28 days ago vgonyea
How many eggs, actually? The list of ingredients say 1 egg yolk and 1 white but the directions say "the 2 egg whites". Also, when you say this serves "1", does that mean you double it all for 2 people?
over 2 years ago ody
I just made these and they're wonderful! The recipe was spot-on, they turned out beautifully on the first try. The tanginess is great---it makes the syrup necessary rather than excessive.
over 3 years ago Sasa Stucin
Delicious. Thank you!
over 3 years ago Jennifer Ann
Light, and pretty, and not too sweet. Cannot wait to try them this weekend!
over 3 years ago Jennifer Ann
I made these this morning and they were delicious. I really liked the tanginess of the yogurt, with the sweet tart of the pomegranate seeds, and the mellow maple syrup. The recipe doubled well. Will definitely make again.
over 3 years ago QueenOfGreen
These looked (and sounded) so wonderful, but then you said "ricotta" and I just HAD to have them with the ricotta substitute! Thank you - they made a perfect dinner!
over 3 years ago KelseyTheNaptimeChef
These looks fantastic, I love pomegranate!
over 3 years ago PhoebeLapine
I'm not a big sweets gal when it comes to breakfast, so I love the idea of adding pomegranate seeds together with the maple syrup to give it a burst of tart, fruity flavor.
over 3 years ago SmallKitchCara
Thanks, CharlieH! Three tablespoons of flour, now added to the recipe.
over 3 years ago CharlieH
You need to add flour with an amount in your ingredient list. Minor thing.