Granola-Yogurt Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 20.

I know, I know . . . another pancake recipe.  I just am in a pancake phase right now.  These pancakes claimed to have a crunch from the granola, but mine did not.  Perhaps it was the type of granola I used.  (Or it may have been how long my three-year old was mixing the batter while I fed his little brother some breakfast--multitasking fail.)  Even so, I loved them!  They were deliciously chewy and filling.  I topped mine with granola, fresh fruit, and (you guessed it) Buttermilk Syrup.

1 1/2 cups granola
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar (optional)
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 cups plain yogurt
2 large eggs
1/4 cup canola or nut oil

In a bowl, combine the granola, flours, sugar (if using), baking powder, cinnamon, baking soda, and salt.  In another bowl, beat or whisk together the yogurt, eggs, and oil.  Add the yogurt mixture to the dry ingredients and mix just until combined.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.

Notes:
- I accidentally left out the brown sugar and was happy I did because I think my pancakes would have turned out too sweet otherwise.  Use your own judgment and add as much or as little of the brown sugar as you want, depending on the sweetness of your granola.
- I used French Vanilla Almond granola to make these, but the possibilities are as plentiful as the types of granola you can find (I can't wait to try this recipe with the Gingersnap, Cherry Vanilla, and Pumpkin varieties of granola in the bulk bins at our Smith's!)
- This batter was somewhat thick, so I tried to spread it out a little after pouring it into the skillet.  I wasn't keeping close track of the time, but I think it took longer than the recipe says.

Four-Grain Fitness Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 18.

I was really excited to try these pancakes, and they did not disappoint!  They were hearty with a hint of spice from the cardamom.  The texture was great, and so was the flavor.  Pappas recommends topping them with plain yogurt and fresh fruit, but I just couldn't resist that delicious Buttermilk Syrup from my sister's blog.  At least I used the fruit, though.

Yield: About fourteen 4" pancakes.

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rye or oat flour
1/2 cup barley or buckwheat flour
1/4 cup cornmeal
1/4 cup toasted wheat germ
2 tsp. baking powder
1 tsp. ground cardamom
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup milk
1/4 cup canola oil
2 Tbs. honey or maple syrup

Notes:
- For the life of me, I couldn't find rye flour, so I used oat flour.  (You can make oat flour by processing oats in a food processor.)  After all, Pappas suggests, "Vary these healthful pancakes with the grains at hand."  She also recommends tossing in toasted sesame seeds or toasted chopped nuts.
- Look for buckwheat flour in the bulk bin section of your grocery store.
- Look for the wheat germ in the cereal aisle.

Ricotta Souffle Pancakes with Raspberries

From Lou Seibert Pappas's Pancakes & Waffles, page 24.

See how I'm finally getting around to trying all these delicious pancake and waffle recipes?  Pappas writes that these are "a treat for brunch or dessert," and I totally agree.  Though I made a breakfast out of them until they were all gone.  They're light and fluffy but somehow kept me full.  I'll definitely be making these again.

 Yield: About sixteen 3 1/2-inch pancakes.


4 large eggs, separated
2 Tbs. sugar
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbs. unsalted butter, melted
2 tsp. grated lemon zest
1/8 tsp. salt
1/2 cup fresh raspberries for topping

In a bowl, beat the egg whites with an electric mixer until soft peaks form, then beat in the sugar until medium glossy peaks form.

In another bowl, beat the egg yolks until thick and pale in color, then beat in the cheese, flour, butter, zest, and salt.  Fold 1/4 of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon about 3 large tablespoons batter onto the hot griddle.  Cook slowly for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook about another 30 seconds longer.

Notes:
- I used part-skim ricotta, which didn't seem to cause any problems.
- This recipe made me wish I either had another mixing bowl for my Kitchen-Aid or a little hand mixer that I could use for the egg yolks.  As it was, I gently scooped the beaten egg whites into another bowl so I could use the mixer for the yolks (tried doing it by hand--too tiring for me!).
- I made a glaze out of 1 Tbs. melted butter, the juice from 1/2 a lemon, probably 1/2 tsp. (maybe a little more) lemon zest, and enough powdered sugar to make it the consistency I wanted.  YUM!

Classic Buttermilk Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 13.

I was given this book along with a waffle maker at my bridal shower, and although I frequently found myself staring dreamily at the recipes and pictures, I am embarrassed to admit that until recently I had only ever made two (Caramel-Pecan Waffles and Swiss Whipped Honey Butter).  But then I gave these buttermilk pancakes a go, and I love them!  Typically I prefer something heartier (whole wheat, multigrain, oatmeal) or exciting (Pumpkin Spice).  Combine these with the delicious Buttermilk Syrup that I stole from my sister over at Rate the Plate Utah, though, and I can't help loving these yummy, fluffy, melt-in-your-mouth pancakes.  Mmmm.

Yield: about fourteen 4" pancakes


2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups + 2 Tbs. buttermilk
2 Tbs. unsalted butter, melted, or canola oil

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined.  Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.  Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.  Bake remaining batter as directed.  Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

Swiss Whipped Honey Butter

From Lou Seibert Pappas's Pancakes & Waffles, page 74.

Yield: about 1 1/2 cups

2/3 cup honey
8 Tbs. (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy.  Add the cream and beat until blended.  Spoon into a small bowl and serve or cover and refrigerate for up to 1 week.

Note:
- I really like adding cinnamon to ours!