Egg Recipe
Description
These yogurt pancakes offer a tender, moist crumb thanks to the addition of plain and blueberry yogurt. The batter is light and airy, resulting in a breakfast that feels indulgent yet comforting. Topped with a warm honey-cinnamon glaze, these pancakes bring a touch of international flair to your morning routine. They are perfect for a leisurely weekend brunch or a quick weekday treat that feels special. Simple ingredients come together to create a dish that is both satisfying and easy to prepare, making it a staple for breakfast lovers who appreciate texture and subtle sweetness.Ingredients
Directions
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In a blender container, combine the egg, plain yogurt, and vegetable oil. Blend until the mixture is completely smooth and emulsified.
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Add the flour, sugar, baking powder, baking soda, salt, and optional cinnamon to the blender. Blend on medium speed just until the batter is smooth and no lumps remain.
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Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with a small amount of oil.
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Pour a scant 1/4 cup of batter onto the griddle for each pancake. Cook until the surface is covered with bubbles and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes and cook the second side until golden brown and cooked through, about 1-2 minutes more.
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In a small bowl, whisk together the blueberry yogurt, honey, and 1/4 teaspoon ground cinnamon to create the topping.
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Serve the pancakes warm, drizzled generously with the blueberry cinnamon yogurt topping.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 414.4kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 2.9g15%
- Cholesterol 53.2mg18%
- Sodium 1437.0mg60%
- Total Carbohydrate 67.7g23%
- Dietary Fiber 3.4g14%
- Sugars 19.1g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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