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Yogurt Multi-Grain Pancakes




Source of Recipe


I adapted from a Dannon recipe


Recipe Introduction


I made these pancakes the other night and served them w/ Cooking Light's warm berry compote. Delicious! The berry compote went w/ another CL recipe but I can't even remember what it was anymore. I also served them w/ bacon and fresh orange slices.

I think I like the texture of Buttermilk Pancakes better (these are more moist and not as "fluffy") but I love the idea of having yogurt in my pancakes. With the ww flour, oats, and yogurt, these are more healthful than the other pancake recipes I make. And personally, I couldn't even tell that they were multi-grain. My family didn't even notice I had tried a new recipe. They said they tasted like they always do (I most often make CL's Buttermilk Pancakes and CL's Hearty Pancakes--the ones w/cream of wheat). So if you have a big tub of plain yogurt in your fridge, give these a try!


List of Ingredients




1 1/2 cups Dannon® Plain Yogurt (fat free is fine)
1/2 cup low fat milk
2 eggs
1 1/2 Tbs. canola oil (see note)
1 1/2 tsp. vanilla
1 cup whole-wheat pastry flour (can also use reg. whole wheat flour)
1/3 cup quick oats
1/3 cup all-purpose flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt

Recipe



1.Combine yogurt, milk, eggs, oil, and vanilla. Mix well. In another bowl combine flours, oats, baking powder, soda, and salt. Mix well. Add wet ingredients to dry and mix just to moisten. Don't over-mix. Let rest for 5-10 minutes (this step is optional).

2. Lightly grease a non-stick skillet or griddle with Pam and heat griddle on medium heat. Working in batches spoon 1/4 to 1/3 cup batter onto the grill and spread into a circle if batter is thick. Cook until golden and bubbling (2–3 minutes), then turn and continue to cook 1 minute.

Serve pancakes with warm maple syrup and fruit.
Yields: 4-6 Servings

Notes: The original recipe called for 4 Tbs. oil (3 Tbs. for the batter and 1 Tbs. to grease the skillet) and regular whole wheat flour and didn't call for the vanilla, sugar, salt. The first time I made them w/ 3 Tbs. oil in the batter and didn't really notice much difference when I reduced it to 1 1/2 Tbs. Also, the original recipe didn't call for letting the batter rest.

************************************

I bet maple syrup would also be good in place of the honey. You can't really taste the honey though.

* Exported from MasterCook *

WARM BERRY COMPOTE

Recipe By :Cooking Light, Jan/Feb 2004, p. 138
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast , Sauces/Condiments


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs. butter
3 Tbs. honey
1 Tbs. fresh lemon juice
1 Dash cinnamon
1 bag assorted frozen berries -- (12 oz)

To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.