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
- 1–2 tbsp jam
Instructions
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
- Pour the dry ingredients to the milk mixture, and stir. Do Not overmix!
- Divide batter into three bowls and add 1 tbsp of E.D.SMITH jam into each bowl. Again, do not overmix.
- Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil or butter.
- 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.
- For the Greek Yogurt Sauce:
- In a blender, add Greek Yogurt and jam and blend until well combined.
- 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
- Serving Size: 2-3 servings