Lemon Chia Yogurt Pancakes
Try this Lemon Chia Yogurt Pancakes recipe.
Try this Lemon Chia Yogurt Pancakes recipe.
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon chia seeds
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon sugar
- zest of two lemons
- 1 cup white whole wheat flour (i use king arthur flour)
- 1/2 cup whole milk vanilla yogurt
- 1 1/2 - 2 cups whole milk (start with 1 1/2)
- 3 tablespoons melted salted butter
- butter- for the pan and for serving
- real maple syrup- for serving
- Carbohydrate 106.904107597086 g
- Cholesterol 250.558333320078 mg
- Fat 99.0695824949441 g
- Fiber 8.72780850086751 g
- Protein 20.9513683362452 g
- Saturated Fat 59.8407713313821 g
- Serving Size 1 1 recipe (425g)
- Sodium 5903.68792541627 mg
- Sugar 98.1762990962182 g
- Trans Fat 7.21915366677272 g
- Calories 1391 calories
Step-by-step
- Preheat oven to 200 degrees and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
- In a large bowl sift together the whole wheat flour, all purpose flour, baking powder, baking soda, sugar and salt.
- In a separate bowl beat together vanilla, 1 1/2 cups whole milk, egg and melted butter.
- Pour wet ingredients into dry slowly while mixing with a fork. Do not over-mix, small lumps are ok!
- Fold in chia seeds and lemon zest just until mixed in.
- Note: The chia seeds can thicken the batter, if it gets too thick you can mix in the remaining 1/2 cup of milk you have reserved.
- Heat a non-stick pan or griddle over medium heat. Butter generously and add in 1/4 cup of batter at a time making sure not to overcrowd the pan. That will make them more difficult to flip!
- Cook until puffed and golden on the bottom before flipping over. The center should be cooked through.
- Serve warm with more butter, a dollop of vanilla yogurt on top, a drizzle of real maple syrup and a sprinkle of chia seeds.
Lemon Chia Yogurt Pancakes: A Weekend Brunch Delight
Weekends are for leisurely brunches, and what better way to start the day than with a stack of fluffy, flavorful pancakes? These Lemon Chia Yogurt Pancakes are my go-to recipe for a special weekend treat. They're surprisingly easy to make, bursting with bright lemon zest, and satisfyingly wholesome thanks to the addition of chia seeds and whole wheat flour. Forget those sugary, processed pancake mixes; this recipe is a delicious and healthier alternative that will quickly become a family favorite.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process is straightforward, even for novice cooks. The combination of whole wheat flour and all-purpose flour provides the perfect balance of texture and flavor. The chia seeds add a subtle nutty taste and a boost of nutrition, while the lemon zest provides a delightful burst of freshness. I prefer using King Arthur Flour for the whole wheat flour; it consistently delivers a wonderful texture to my baked goods. You'll also notice I use a combination of whole milk and vanilla yogurt in the batter. This contributes to the pancakes' wonderfully moist and tender crumb, a result I've perfected after years of pancake experimentation!
Beyond the Brunch Table: While these pancakes are perfect for a relaxed weekend brunch, their versatility extends beyond that. Imagine enjoying them for a light dinner alongside a side of fresh fruit salad. They also travel surprisingly well, making them a great option for a picnic or a potluck. Simply pack them carefully in a container to maintain their warmth and deliciousness. Their bright citrusy flavor makes them the ideal companion to various toppings, from fresh berries and whipped cream to a simple drizzle of maple syrup, creating endless possibilities for customization.
Tips for Success: Don't overmix the batter! A few lumps are perfectly acceptable and will actually contribute to a more tender pancake. If the batter seems too thick, add more milk, a tablespoon at a time, until you reach the desired consistency. Cooking the pancakes over medium heat is key to ensuring they are cooked through without burning. Once cooked, keep the pancakes warm in a preheated oven to ensure they stay fluffy and delicious until you are ready to serve them.
Personal Touches: I like to add a generous dollop of vanilla yogurt on top, but feel free to experiment! A scoop of your favorite ice cream or a drizzle of fruit syrup could add another level of deliciousness. For a more sophisticated touch, consider adding a sprinkle of powdered sugar or a garnish of fresh mint leaves. The possibilities are endless; let your creativity run wild!
These Lemon Chia Yogurt Pancakes are not just a recipe; they are a ritual, a symbol of those lazy weekend mornings filled with warmth, family, and good food. The gentle sizzle of the pan, the intoxicating aroma of lemon and warm butter, and the sheer joy of sharing this breakfast treat with loved ones – this is what truly makes this recipe so special. So, gather your ingredients, put on your favorite music, and let the magic begin! Prepare to embark on a culinary journey that will transport you to a world of pancake perfection.
Variations:
- Blueberry Bliss: Fold in fresh or frozen blueberries for a burst of sweet, juicy flavor.
- Chocolate Chip Delight: Add chocolate chips for a decadent twist.
- Spiced Pancakes: Incorporate cinnamon, nutmeg, and cloves for a warm, comforting flavor.
- Savory Option: Omit the sugar and lemon zest and add in some savory ingredients like chopped chives or bacon for a unique savory pancake experience.
So, what are you waiting for? Try this recipe, and let me know in the comments below what variations you've tried and how you enjoyed them!
