Once again I have magically returned from a long absence into the blogging world. Although I’ll miss eating out at exquisite restaurants in Copenhagen and other parts of Europe, I couldn’t be happier back at home. Now back in the comfort of my own kitchen I can cook at ease with plenty of time to take photos. This Christmas I had to make my Greek yogurt pancakes again because it’s been about half a year since the last time I made them for my family.
For a simple “holiday twist” I used dried cranberries. They’re a great way to make the fluffy pancakes even more textured and also add a subtle sweet, tart flavor. I had actually never heard of using dried cranberries in pancakes so I was a bit unsure at first, but they ended up being very tasty and perfect for the holidays.
If you’re already familiar with this blog, you’ll notice this is not exactly a new recipe. It’s a variation of these original Greek Yogurt Pancakes. I still can’t get over how simple, delicious, and healthy they are so I keep revisiting them. If you haven’t tried Greek yogurt pancakes, try them now! With cranberries, blueberries, apples, or pumpkin!!!
GREEK YOGURT CRANBERRY PANCAKES
(makes 4 pancakes)
3/4 cup 0% fat plain Greek yogurt
1/2 cup flour
1 tsp baking soda
1 cup dried cranberries
In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.
In a medium bowl, mix together the flour and baking soda.
Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)
Stir in dried cranberries.
Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).
Flip the pancakes when they start to bubble a bit on the surface. They should be done when both sides are golden brown.