Serves a Crowd

Yogurt Pancakes with Pomegranate

by:
November 15, 2009
5
6 Ratings
Yogurt Pancakes with Pomegranate
Photo by James Ransom
  • Serves 1
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. —Cara Eisenpress

What You'll Need
Ingredients
  • 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
Directions
  1. Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
  2. In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
  3. 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.
  4. 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.
  5. Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.
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Cara Eisenpress
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.

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15 Reviews

Satchid
Satchid July 21, 2019
Wonderful! Made this today❤️

https://www.instagram.com/p/B0LhO8lpdxI/?igshid=cs7d8tpf4okm
 
Sue
Sue January 28, 2014
When making pancakes that rely on yogurt you can skip the egg white beating step and add 1/2 tsp of baking powder and 1/4 tsp of baking soda (per cup of flour) and get very very fluffy, very tangy pancakes.
 
ellie
ellie November 7, 2013
I just made these. They have a bit of the taste of a cheese blintz. Very light, tangy and a bit cheesy from the yogurt. Different and good.
 
Jacqueline
Jacqueline August 10, 2013
@vgonyea - The list of ingredients says: 1 egg, 1 egg white. You separate the yolk from the white - add the yolk to the yogurt, and the egg white to the additional egg white.
 
vgonyea
vgonyea May 4, 2013
Dear @SmallKitchCara may I get an answer to my question concerning the correct number of eggs?
 
vgonyea
vgonyea April 24, 2013
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?
 
ody
ody February 19, 2011
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.
 
Sasa A.
Sasa A. December 4, 2009
Delicious. Thank you!
 
Jennifer A.
Jennifer A. November 19, 2009
Light, and pretty, and not too sweet. Cannot wait to try them this weekend!
 
Jennifer A.
Jennifer A. November 22, 2009
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.
 
QueenOfGreen
QueenOfGreen November 18, 2009
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!
 
Kelsey B.
Kelsey B. November 17, 2009
These looks fantastic, I love pomegranate!
 
PhoebeLapine
PhoebeLapine November 17, 2009
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.
 
Cara E.
Cara E. November 17, 2009
Thanks, CharlieH! Three tablespoons of flour, now added to the recipe.
 
CharlieH
CharlieH November 17, 2009
You need to add flour with an amount in your ingredient list. Minor thing.