Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
When I woke up one Saturday morning and realized I had six girls sleeping in my house and that there would be a need for pancakes, I made my way to the fridge in the manner I suppose a horse owner heads to the stables, knowing a brushing and a hoof cleaning is in order. It might seem a chore to others, but it’s one of those things that are so part of the regular order of sleepover life that you don’t really think about it anymore.
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Until you realize there is no milk. Now first, to paraphrase the airlines’ line on oxygen masks, please adjust your coffee before assisting your child. That meant a cup borrowed from the neighbor – STAT! -- but that was not enough of the stuff for pancakes.
No worries, it was Yogurt Pancakes with Pomegranate to the rescue. I decided to feed people under the age of 12 only, surmising, correctly, that the older ones would still be asleep once I had made breakfast, nominally cleaned it up, gone for an extensive run and come home, panting.
This meant the recipe simply had to be tripled, and in a Barbie “Math Is Hard!” moment I did have to spend a good three minutes thinking about how many egg whites I needed.
From there it was a breeze. You’re working just a few minutes with a hand mixer and stirring egg yolks with the dry ingredients (an unusual method no?) and before you know it, you’ve got breakfast all but ready in ten minutes.
This batter is really unusual however and you need to work with it a bit to make it from pan to plate in one piece. All those whipped eggs make it sort of jingly jangly and hard to flip; you’re best off making large sized pancakes that you can really get your spatula under and watching them carefully. They are light and a tad sour but delightfully so and really take on syrup nicely.
Needless to say a person who has no milk has no pomegranates, either.
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