Happy Valentine’s Day friends! I hope you guys are having a cozy one, either with someone special, or even just by yourself! To be honest, I made and ate this little stack of Valentine’s pancakes all by myself because sometimes, a solo stack of pancakes is just what the doctor ordered.
Mike and I are actually in Chicago for a quick trip – we’ve been meaning to walk around and really explore the city, but it’s so cold that we haven’t spent more than fifteen minutes out in the cold. Instead we’ve been whiling away the hours in cafes and grocery stores. Nothing makes me happier than wandering around a grocery store, especially one that has fun stuff that I’ve never seen before.
Speaking of things you’ve never seen before, remember when greek yogurt was a newfangled thing? Before greek yogurt, there was just yogurt. It definitely wasn’t as popular, which I kind of get. I absolutely love the thickness of greek yogurt because it’s texture reminds me of sour cream which is one of my favorite things ever. And since I don’t typically go around eating tiny tubs of sour cream (would that be weird?), I’m pretty happy that it’s socially acceptable to eat tubs of greek yogurt.
Greek yogurt pondering aside, Happy Sunday!
love & pancakes,
Greek Yogurt Pancake Recipe via The Pioneer Woman
serves 1-2, depending on hunger levels
These greek yogurt pancakes come together in a flash and are a little dense, yet fluffy at the same time. They’re filling and have just a touch of that tangy greek yogurt flavor. I like them sans syrup, with some extra yogurt and fruit on top, but if you want to sweet-treat it up, maple syrup would be awesome.
- 3.5 tablespoons flour
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup greek yogurt
- 1 egg
- 1/4 teaspoon vanilla
- oil or butter for the pan
- yogurt and pomegranate or sprinkles to finish, if desired
Whisk together the flour, sugar, baking soda, and salt in a small bowl. Place the greek yogurt in another bowl and sprinkle on the dry ingredients. Fold until just combined.
Whisk the egg and vanilla in a small bowl and add to the flour yogurt mix. Use a spatula to fold until just combined.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter into the pan (I used a 2 tablespoon measure) and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown.
Top with yogurt and sprinkles, if desired. Enjoy warm!