Description
Greek yogurt and Meyer lemons take these pancakes to a whole new level of fluffy and tangy deliciousness. Top them with raspberry preserves for a perfect spring brunch.
Ingredients
Scale
Raspberry Compote:
- ½ Cup Bonne Maman Raspberry Preserves
- 1 Tablespoon water
Pancakes:
- 1 Cup Flour
- 1 Teaspoon baking powder
- 1.5 Tablespoons sugar
- ¼ Teaspoon salt
- 1 Cup Greek yogurt
- ¾ Cup Almond milk (I use unsweetened vanilla)
- 2 Large eggs (separate the yolks and whites)
- 2.5 Teaspoons meyer lemon juice
- 2.5 Teaspoons meyer lemon zest
Instructions
- First, make the raspberry compote by heating the preserves over medium heat in a saucepan, stirring with a wooden spoon. Once the preserves are warmed through after about a minute, add the water and stir to incorporate to develop a thinner consistency. Turn off the heat and cover the pot while you prep the rest of the dish. Reheat before serving if necessary.
- Combine dry ingredients in a large bowl and set aside.
- Separate the egg yolks from the egg whites, and set the egg whites aside.
- Combine greek yogurt, almond milk, egg yolks, lemon juice and zest, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the yogurt and milk mixture, stirring gently until just combined.
- Whisk the egg whites in a mixer or with a handheld mixer until they form stiff peaks. Gently fold the egg whites into the batter. (Whisking the egg whites separately makes the pancakes extra fluffy)
- Heat a cast iron pan, nonstick pan, or a griddle over medium-high heat. Melt a small bit of butter in the pan, enough to coat the surface. Use a ?-cup measure to pour batter onto the heated pan. Cook the pancakes for about 3 or 4 minutes, until you see a few bubbles popping through the pancakes and the undersides begin to turn slightly golden. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
- Serve pancakes with raspberry compote, additional lemon zest, and fresh raspberries if you have them!
- Category: Breakfast