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Tuesday
May222012

LEMON PANCAKES WITH YOGURT + BERRIES

There was a time when I thought pancakes only came from Bisquick boxes. Pancake creativity maxed out at throwing in some chocolate chips or blueberries into the batter on a weekend morning, but my parents were no-fuss kind of cooks. To be fair, I likely wouldn't have recognized boxed from homemade as a kid, but I've found myself fascinated by the more deliberate kind lately. I mean the variety of recipes is endless, with ratios of dry to liquid varying greatly. You can really get fussy about the art of the pancake. Should they be cakey? Thin? Custardy inside? Sweet enough to stand alone or less so, assuming they'll be covered in maple syrup? I'll chalk it up to personal preference, but the vote around here is thin and tender, and faintly sweet. I've used all sorts of grain flours, liquid sweeteners, some dairy free versions with coconut milk, and others bound with flaxmeal... and to think at one point, they only came from a yellow box.

This naturally gluten free recipe from Bea's cookbook is just lovely. They have some volume to them from the whipped egg white, which I appreciated more than I thought I would. She calls for lemon extract, and this would have made that flavor more obvious, but instead of yet another trip to the market, the fresh juice and zest lent a gentle brightness. They are tender from the yogurt and the care taken to not overcook them. You flip when you just begin to see the bubbles and no longer than a minute on the other side. I am sure maple would have worked, but the lemon was begging for creaminess and berries on a sunny spring morning. 

Happy long weekend ahead. Hope there is a slow morning with pancakes in your future. 

LEMON PANCAKES WITH YOGURT + BERRIES // Serves 4, makes about 12 small pancakes

Loosely adapted from La Tartine Gourmande by Beatrice Peltre

I didn't have all the ingredients from Bea's original recipe, but I worked with what I had, still keeping them gluten free. She uses rice flour, quinoa flour and quinoa flakes, which I image would produce a pancake that is slightly more delicate than mine. She suggests in her headnote that buttermilk, milk or yogurt can be used in the batter. I used a mix but you can use whatever you happen to have on hand. 

You don't need to have packaged oat flour. It's a quick whizz in the blender of some rolled oats and poof, you have oat flour. If you don't need or want them to be gluten free, 1 cup total of your preferred flour should work just fine. 

 

1/3 cup almond meal

1/3 quinoa flour

1/3 cup oat flour (ground rolled oats)

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 1/2 Tbsp. natural cane sugar

2 eggs, seperated

1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)

1/2 tsp. vanilla extract

3 Tbsp. fresh lemon juice

zest of one meyer lemon 

1 Tbsp. melted coconut oil, plus more for cooking

// topping //

1 cup whole or lowfat yogurt

1 Tbsp. fresh lemon juice

2 tsp. honey

blueberries

 

In a bowl, combine the dry ingredients and stir to mix. 

In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine. 

In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter. 

In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter. 

Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries. 

 

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Reader Comments (65)

I just had to take this book back to the library! I had wanted to make the pancakes, but didn't have time. Thanks for posting your version. They look just lovely!

May 24, 2012 | Unregistered Commenterautumn

Lemon and blueberry is the best combo known to man.

May 24, 2012 | Unregistered CommenterTender B.

wow! now that is a stack of pancakes I'd love to dig into!

May 24, 2012 | Unregistered CommenterSimply Life

Smart! I've never thought of having lemon in my pancakes. I will definitely try this! :)

May 24, 2012 | Unregistered CommenterThea

These are lovely photos! I will be trying this recipe this weekend for the long holiday!

xoxo

May 24, 2012 | Unregistered CommenterShelly

Best looking [and tallest!] stack of pancakes I've ever seen. Lemon + blueberry is a combination that I never grow tired of. YUM.

May 24, 2012 | Unregistered CommenterAshley

I know that Bisquick box well! It's all I had growing up, and I have lots of fond pancake memories with my family (like eating them while we were camping), and had no idea you could make them from scratch until I started cooking. I love experimenting with them now. I think one of my favorites is buckwheat, but you're right, the possibilities are endless!

Wonderful. Will be making these for a late Sunday brunch. Bea's cookbook is amazing. Last week I already made three recipes from it. Yesterday it was the zucchini tart - I had pure sunshine on my plate.

May 24, 2012 | Unregistered CommenterSini

Gorgeous pancakes! I woke up this morning missing pancakes. I make non-gf pancakes for my kids all of the time, but what I've needed is a good gf recipe. Definitely making these this weekend. Blueberries and all.

i love your blog.. such beautiful, clean food!

May 24, 2012 | Unregistered Commenteryocheved zivar

I've never seen a more beautiful stack than the one here. And I'm not even a huge pancake fan! :-)

May 24, 2012 | Unregistered CommenterBrian

I totally used to think pancakes came out of a box (didn't we all??) But these days, I experiment with different flours, fruits, and sweeteners, and I feel like, each time, I rediscover them. Isn't a big stack of pancakes the best way to start a weekend?

May 24, 2012 | Unregistered CommenterKasey

Yup. These look good. I'm with you on the whole "I didn't realize pancakes could be awesome-er at home" philosophy. These looks delish!! Hope you're week is fantastic. So nice to see you two on Tuesday :)

Kristina
Nook & Sea

May 24, 2012 | Unregistered CommenterKristina Gulino

Mmm... Sounds delicious ! And like a somewhat healthy-ish version even. ;)

May 24, 2012 | Unregistered CommenterSonja

Oh man, it's the leaning toer of pancakes! I love the lemon and blueberry combination. :)

May 24, 2012 | Unregistered CommenterEileen

On the menu for the weekend! DONE!

May 24, 2012 | Unregistered CommenterBrooke

You're killin' me Sara! :) Beautifully stacked goodness! Have a wonderful weekend

May 24, 2012 | Unregistered CommenterYumi

I love your site and I am inspired by your husband's photography talent! In a past lift, I made this site: www.sumokitchen.com, which pales in comparison to your own, but nevertheless, we, lovers of food unite over the Internet. Congratulations on getting published!

May 24, 2012 | Unregistered CommenterMark

Oh, what beautiful pancakes. I'm a fluffy and thick pancake girl myself, but these look like they could change my mind.

May 24, 2012 | Unregistered Commentersarah

I just made these, pancakes for dinner style. So good! I used 2 parts almond meal, 1 part whole wheat flour and they still turned out great. The lemon and yogurt reminds me of the millet muffins from Super Natural Everyday, another delicious lemon + yog delight. Thanks for another excellent recipe!

May 24, 2012 | Unregistered CommenterSarah

Ooooh pancakes. I always gravitate towards breakfast food in general, but especially those little golden cakes. And in a deliberate way as well (love that you described it like that). With ricotta, cornmeal, bananas, steeped earl grey, chocolate and on and on, total pancake variation junkie over here. Yours sound light and wonderful.

May 25, 2012 | Unregistered CommenterLaura

Great suggestion with the whipped egg whites. I wouldn't have thought of that but I bet makes them less dense since that's the issue I've had with almond flour/meal.

Lovely photo! Just made some lemon buttermilk waffles this morning with rhubarb compote on top. The possibilities really are endless but always so satisfying!

May 25, 2012 | Unregistered CommenterColleen

Mmmm!!!!! These look absolutely mouthwatering... I love Bea's work as well, so seeing your work together is like icing on the cake :)
Thanks for the lovely pictures, recipe and inspiration!

May 25, 2012 | Unregistered CommenterShelby

I am such a sucker for stacks of pancakes, especially when lemon and blueberry are involved. I've been loving Bea's recipe and now I will have to try out your version.

Lovely.

May 26, 2012 | Unregistered CommenterDanielle

Mmmm, yum. Might have to whip these up next Sunday for the weekly indulgent pancake breakfast. :D

May 26, 2012 | Unregistered CommenterBec

Beautiful! Did you adapt this from her lemon poppyseed buttermilk pancakes? I made yuzu poppyseed buttermilk pancakes from Bea's recipe and I loved how the quinoa flour gave it a slight crunch. Love this recipe, and I'm sure your version is excellent!

@Jen - yes I did! I loved the general idea but just changed a few things to use what I had! Your yuzu version sounds excellent.

May 26, 2012 | Registered CommenterSara

What lovely writing! Obviously the pancakes look fab (and, as a GF gal, I appreciate the recipe very much), but your writing style in this particular post is particularly fetching. Really captures the essence of what you're saying. I, too, am learning what can be done with pancakes, as I was raised with them from a box, the dinner on nights that mom was stressed.

May 28, 2012 | Unregistered CommenterLaura

Oh these look incredible! Blueberries and lemon is a new favorite combination of mine. I have to make these for breakfast soon! [:

May 29, 2012 | Unregistered CommenterRikki

I was a Bisquick too. We've become waffle junkies lately but these are making me crave pancakes. Beautiful!

Love the combination of the lemon with the berries! Can't wait to try!

May 29, 2012 | Unregistered CommenterRobin

I love the look of these, just beautiful. I made quinoa pancakes with poached quince recently, but only used quinoa flour, no additions. Love the idea of adding almond meal - textural delight. Thanks for the inspiration!
Heidi xo

May 29, 2012 | Unregistered CommenterHeidi

Those look like perfection. I wish I had a stack of them in front of me right now! They would make the perfect midnight snack.

Kacie
http://www.gorgeinthegorge.com/

May 29, 2012 | Unregistered CommenterKacie

These look absolutely delicous, thank you for sharing. The photography is absolutely stunning.

May 30, 2012 | Unregistered CommenterAlison

I was a Bisquick kid too.*

This looks super yummy and just imagining the citrus tang of lemons plus the sweetness of honey and natural flavor of blueberry makes my mouth water! This may look like a simple pancake but the addition of the fruits really makes it special. This is a fantastic recipe, nonetheless. Thanks for sharing!

May 31, 2012 | Unregistered CommenterLouise

Would it be OK to ask for a photo editing post at your blog?
I guess you can say that your photos are sprouted - at their best!

Both recipes, text and photos are stunning, and I love reading your blog post as it makes
my creativity come back, when it comes to making food, writing and capturing photos.

May 31, 2012 | Unregistered Commenterkarina hafnor

This looks like a good addition to my weekend baking plans. My son will love this.

These turned out amazingly well :) I had some strawberries I needed to use, so I chopped them up finely and tossed them in the batter, and substituted buckwheat flour for the quinoa flour because they'd run out of quinoa flour at my local organic food/produce shop. I loved them, but it was my boyfriend who managed to demolish a truly astonishing number of them. I was hoping I'd have some left over to freeze for a quick breakfast later in the week, but no luck there. :p

Thanks for helping make our Saturday morning that little bit more delicious!

June 2, 2012 | Unregistered CommenterBec

@bec- sounds delicious! So glad they worked out well for you!

June 3, 2012 | Registered CommenterSara

The last time I made pancakes I burnt the outside but the inside was still gooey. I wouldn't want that to happen to these beauties - what is your secret for the perfectly cooked pancake? Super hot pan? Do you do a little test droplet to make sure it bubbles right away? Curious and eager to calm my pancake anxieties. Beautiful post and love the idea of gluten free pancakes with lemon-blueberry. yum!

June 3, 2012 | Unregistered Commentertalley

That stack looks fantastic! Loving this recipe.

@talley - I think it's a few things, but you're heat sounds like the problem. Pan should be about medium heat, and let it warm for a bit. Make sure you're using a reliable recipe, so the ratios of flour/egg/milk will cook through (plenty on epicurious.com etc.). hope that helps a bit!

June 3, 2012 | Registered CommenterSara

What a fresh idea for summer pancakes. I love waking up with fresh fruit and the invigorating scent of citrus. Plus, pancakes for breakfast always feels like home.

The pancake stack really looks delicious. Good to know that it is still gluten-free. Thanks for the recipe!.

June 4, 2012 | Unregistered CommenterLorii Abela

EVERYTHING is awesomer at home! I made some strawberry, blueberry, and peach kefir pancakes with fresh creamed butter, raw honey, and a side of home made apple butter this last weekend...they didn't last long. I've used orange juice before but lemon sounds pretty daggone yummy!

June 5, 2012 | Unregistered CommenterJay

Your photos are absolutely gorgeous. Those blueberries look like they're suspended in the air just waiting to drop onto those freshly made pancakes. Just lovely. I'll definitely be following from here on out! So glad I discovered Sprouted Kitchen.

Do you think ricotta would work in place of the yogurt?

June 8, 2012 | Unregistered CommenterTricia

@tricia - its a bit thicker, do I'd add a bit of milk, maybe a couple tablespoons to compensate but yes! I believe so.

June 8, 2012 | Registered CommenterSara

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