Whole Wheat Yogurt Pancake w/ Berries & Choco Sauce

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pancake4
pancake4

Hello peeps! Happy Easter Day!!! A few days back, I've made a pretty big decision of my life. It's really a huge leap of faith and hope everything will turn out for the better. Will share more in the near future! Back to this week recipe. Satisfying my pancake cravings, I made this pancake with yogurt and whole wheat flour! Bit of salt helps to bring out the whole wheat flavors and the yogurt makes the pancake light and yummy!

Some general tips, I always sift my flour no matter what I'm making or baking. This is to avoid any clumps when mixing the dry with wet. For the berries, do not leave them out for too long. Especially raspberries, they will start to turn all soft, soggy and mushy. Then you will start wondering if that packet of raspberries you bought are bad.

Ingredients - 8 pancakes (3.5" diameter) - 40 minutes

Batter

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 135ml greek yogurt (or normal plain yogurt)
  • 2 whole eggs 
  • 3 tbs honey
  • 60 ml melted butter or olive oil
  • 60 ml milk

Fruits & Syrup

  • Berries (you can substitute with other fruits)
  • crushed almonds & walnuts
  • 6 squares of dark chocolate bar (melted)

PREPARATIONS

Mix the dry ingredients in a bowl – whole wheat, all purpose, baking soda & powder, salt. After which mix the wet ingredients in a separate bowl with a whisk and incorporate well together – greek yogurt, eggs, honey, butter, milk.

Pour the wet ingredients into dry ingredients and mix well until no visible lumps right before cooking (so that the gluten have lesser development time. Do not over mix the batter. The batter shouldn't be too runny, it should have a consistency like honey. If its too dry & lumpy, add more milk. If its too runny, add more flour to adjust.

Preheat the pan on low heat, spray with non stick oil or add in a tbs of oil & spread evenly with paper towel. Ladle 1 to 2 spoons of batter to the center of the pan, move the pan around to let the batter spread evenly and form into circle in shape. I have about 1 1/2 tbs of batter to make a 3.5″ pancake. When bubbles start forming on the surface of the pancake. Flip the pancake around and cook the other side until both sides are evenly browned. Set aside to cool & continue the same process for the rest of the batter. (I only oiled twice for 8 pancakes)

After you’re done, stack your pancakes and top with tons of fruits, crushed nuts & drizzle with any sauce of your choice.

I pair my pancake with berries, nuts & choco sauce. You can also have it with maple syrup, yoghurt, etc. Be fun, flexible and creative! Try it out! Hope you guys like it:D