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.

Tangy Lime Chicken for Two

Story: One night Matt said to me, "You know what sounds really good? Lime chicken." From that small dinner suggestion, this delicious creation was born! I've already made it again, but with modifications (example: I left soy sauce out of the sauce--it's so much prettier when it's green instead of brown). I'll let you know if I make any more changes . . .

2 chicken breasts, cut in half

1 Tbs. honey

2 tsp. soy sauce

2 tsp. lemon or lime juice

1/2 tsp. grated/minced fresh ginger

Zest from 1/2 lime

Juice from 1/2 lime

Microwave lime zest, all juices, ginger, honey, and soy sauce on high for 10 seconds. Mix well.

Sprinkle both sides of chicken with salt and pepper. Heat 2 Tbs. oil over medium heat. Add chicken. Pour half of above mixture over chicken pieces and cook for about 8 minutes. Flip chicken and coat with remaining mixture. Cook until chicken is done, approximately another 8 minutes.

Lime Sauce:

1 Tbs. honey

1/2 Tbs. butter or margarine

1/2 Yoplait Light Key Lime Pie yogurt

1/2 tsp. grated/minced fresh ginger

1/4 tsp. garlic powder

Zest from 1/2 lime

Juice from 1/2 lime

1/2 Tbs. butter

1 Tbs. flour/water mixture

Several drops green Tobasco sauce

Salt & pepper to taste

Cook first 7 ingredients over low heat. Add butter; once melted, mix into sauce. Add flour/water mixture and turn the heat up slightly. Stir to keep from burning. Once thickened, add Tobasco sauce and salt and pepper to taste.

Drizzle over chicken to serve.

Notes:

- If you have time, marinate the chicken for about an hour before cooking it.  You could also put it in a ziplock bag in the freezer to use another time.

- I also want to try making the chicken on the grill instead of in a skillet.