Sunday, April 15, 2012

Weekends are Meant For ...

Many years ago, a family friends once said "weekends will never be the same again once you start working full time". And it's true! There's nothing like 2 days of pure rest and sloth to recover from the hectic work week.

Weekends are the best time to experiment in the kitchen. We had this 1kg tub of Greek yoghurt in the fridge and I was intrigued by this pancake recipe. It made one of the best pancakes we've ever had - they were delightfully thick and moist, just the way I like my pancakes to be, not to mention incredibly simple to make.

Blueberry and Greek Yoghurt Pancakes (recipe from Apples Under My Bed)

Serves 2, makes 4 medium pancakes

1/2 cup Wholemeal Plain Flour
1/2 teaspoon Baking Soda
2 pinches of Salt
2 heaped teaspoons Brown Sugar
1 egg
5 heaped tablespoons Greek Yoghurt, plus extra for serving (I used Black Swan No-Fat Greek Yoghurt)
1 teaspoon Vanilla Extract
1-2 tablespoons Blueberries (depending on how berry-licious you like it), plus extra for serving - fresh or defrosted
Pure Maple Syrup, for serving
A squeeze of Lemon would also be lovely when serving


1. Sift the flour, baking soda, salt and brown sugar in a medium bowl.
2. Whisk the egg in a small bowl and add it to the flour mixture, along with the Greek yoghurt and vanilla extract.
3. Fold the dry ingredients with the wet ingredients.
4. Add the blueberries and gently fold through a final time.
5. Heat two non-stick pans over low heat - if you don't have two pans simply use one pan to cook two pancakes at a time and keep the cooked pancakes warm on a plate by covering them with foil. Grease the pan lightly with margarine or butter.
6. Test whether the pan is hot by flicking a little water on it, if the water dances, the pan is ready.
7. Use a ladle to spoon the mixture into the pan to make 4 pancakes.
8. When bubbles appear on the surface of the pancakes and the bottom is golden, flip them - be careful, this is a moist mixture so they won't be well formed and will be a little tricky to flip perfectly.
9. Cook until golden, and serve with a spoon of Greek yoghurt, extra blueberries and a drizzle of maple syrup.

I omitted blueberries and maple syrup because I didn't have them on hand but Bubs went crazy over them when served with a dab of honey and fresh bananas. He kept saying "more" repeatedly. That's his little baby fist shaking very determinedly at them.

Hubs preferred his sweetened with jam.

Nothing burns off a toddler's energy more than a long romp around the neighbourhood. Bubs's snazzy green slip ons vs my trusty black Birks which have seen me throughout pregnancy.

Bubs examining the road and jabbing at it with his stick.

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