Blender pancakes

Blender pancakes

Whip up a little love for Mother’s Day

By Jamie GwenPublished: May, 2008 in OC Family Magazine

Kids will love to make this quick and easy recipe, right in the blender – and mom will feel special this Mother’s Day when she wakes up to the delightful smell of homemade pancakes!

For a delicious addition, sprinkle fresh raspberries, blueberries, sliced bananas or even granola into the batter once it’s in the pan, or top these delicious flapjacks with sautéed apples and grade B maple syrup, which is made late in the season and has a wonderfully delicious maple flavor.

Ingredients:

• 3 T. canola oil

• 2 cups vanilla yogurt

• 2 large eggs

• 2 cups all-purpose flour

• 3 T. granulated sugar

• 2 tsp. baking powder

• 1 tsp. baking soda

• Pinch of salt

• 3 T. unsalted butter

• Raspberries, blueberries, sliced bananas, granola, maple syrup, etc.

Directions:

In a blender, combine the oil, yogurt and eggs. Blend until smooth. Add the remaining ingredients and blend until smooth. (Add water to thin the batter, if necessary.)

Heat a large griddle or sauté pan over medium-high heat. Using a paper towel or a pastry brush, coat the pan with a thin layer of melted butter. Pour 1/4 cup of the batter for each pancake onto the griddle or pan and add the desired toppings. When bubbles appear on the top of each pancake, flip the pancakes and cook 2 more minutes, or until golden and puffed.

Makes about 12 pancakes

Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and tips, visit chefjamie.com.

Copyright 2008 Jamie Gwen