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Berry Pancakes with Greek Yogurt Sauce.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

Scale
  • 1 cup flour
  • 2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 2 tbsp vegetable oil or melted butter
  • 3/4 cup milk (I used almond milk)
  • 3 tbsp jam (I used three separate E.D.SMITH Triple Fruits flavors)
  • For the Greek yogurt sauce:
  • 1/2 cup vanilla Greek yogurt or plain
  • 12 tbsp jam

Instructions

  1. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
  3. Pour the dry ingredients to the milk mixture, and stir. Do Not overmix!
  4. Divide batter into three bowls and add 1 tbsp of E.D.SMITH jam into each bowl. Again, do not overmix.
  5. Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil or butter.
  6. For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
  7. For the Greek Yogurt Sauce:
  8. In a blender, add Greek Yogurt and jam and blend until well combined.
  9. To serve, stack pancakes and drizzle Greek Yogurt sauce on top. For extra toppings, try berries, coconut shavings, and/or sliced almonds.

Notes

The more jam you add in the batter, the more dense the pancake will be.

Nutrition