Apple-Cinnamon Pancakes with Lemon Yogurt Topping
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1 1/4 cup(s) yogurt, fat-free plain
1 tablespoon lemon zest, grated
2 tablespoon honey
3 teaspoon vanilla extract
2 teaspoon cinnamon, ground
1 cup(s) flour, buckwheat
1/4 teaspoon baking soda
1 teaspoon baking powder
2/3 cup(s) milk, fat-free
1 egg(s)
1 large apple(s), diced (about 1 cup), preferably Golden Delicious
oil spray
How to make Apple-Cinnamon Pancakes with Lemon Yogurt Topping
METHOD:
To make the topping: Whisk together 1 cup of yogurt, lemon zest, 1 tablespoon of honey, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon in a small bowl.
Set aside. (Time-saving Tip: Substitute 1 cup of any Greek or traditional flavored yogurt for the yogurt topping to cut down on prep.)
To make the pancakes: In a large bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of cinnamon.
Whisk until well-blended. In a small bowl, whisk together the milk, egg, ¼ cup of yogurt, 1 tablespoon of honey, and 2 teaspoons of vanilla.
Pour the wet ingredients over the flour mixture and fold until just combined. Stir in the diced apple.
Spray a griddle or large frying pan with oil spray, and heat over medium-high heat. When the pan is hot, ladle about 2 tablespoons batter onto the griddle for each pancake. Cook until small bubbles form around the edges, 2 to 3 minutes.
Flip the pancakes, and cook 2 to 3 minutes longer, until the centers are cooked through. Serve immediately with the topping, or allow to cool and freeze in an air-tight container.
Posted By:
Zainab Izhar, Lahore