14 July 2010

Project Pancake

Heidi Klum advertises Dannon Light & Fit yoghurt in the USA.  Smart marketers - most people like yoghurt anyway, Dannon tastes good, and add Heidi into the mix and sorry Yoplait, you are the weakest link. 

I buy Dannon whenever I'm in the US or Europe, 'cause it's so damn good.  Seriously, best yoghurt ever.  Anyway, the latest batch to make it to the home fridge had the following recipe for cornmeal (polenta) pancakes.  Sounded good, so I thought I'd give 'em a try. 

They are slightly odd in texture - a little granular, because of the polenta - but really light and fluffy.  They taste amazing, 'cause of the flavoured yoghurt and the recipe easily serves 5 people - it makes 12 pancakes.  I added a little milk to the batter, as was a bit too thick for pouring.  See how you go - I added less than 1/4 cup. 

1 cup flour
1/2 cup polenta (cornmeal)
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
pinch salt
1/3 cup blueberries (optional)
1 1/2 cups light yoghurt (vanilla or strawberry are good!)
2 large eggs
1/4 cup canola oil
  1. Sift dry ingredients into bowl.  Add other ingredients and whisk into smooth batter. 
  2. Heat pan over medium heat until hot, pour batter into pan to form coaster-sized cakes. 
  3. When wee bubbles appear on top it's tip to flip 'em over.  Cook second side for about 1 minute and serve with maple syrup.  YUM!!!

1 comment:

  1. These pancakes were really scrumptious. Different to the usual pancake texture but equally as nice - could become my favourite. :-)