So apparently I only make breakfast!
T’will change shortly as I am making a nice dinner salad tonight! And after all this pizza and pancake business I am in need of some serious greens! Stay tuned for the salad section to start building up as I have two planned in the next few days.
Okay so here is another twist on the Pioneer Woman Sour Cream Pancakes which someone is clearly obsessed with right meow! This particular version reminds me of canelé with the brown butter crispy edges. The orange zest and orange blossom water with the vanilla make me think creamsicle – mmmmm. And, of course, the cream cheese/strawberry combo is obvious – cheesecake.
- 1 cup Greek Yogurt Honey Flavour* (must be at least 10%MF)
- 7 Tablespoons Organic Spelt Flour* (health conscious twist)
- 2 Tablespoons Honey*
- Zest of 1 large orange*
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Large Eggs (Cage-Free/Free-Range if you can swing it*)
- 1 teaspoon Vanilla Extract* (I like a lot of vanilla, I might have even added more that than to be honest)
- 1/2 teaspoon Orange Blossom Water*
- Butter, For Frying* (I didn’t need to add extra butter to serve)
- Cream Cheese* (Organic Probiotic is great if you can find it)
- Grand Marnier and Honey infused strawberries* (slice up as many as you want and drizzle GM and honey on them in a bowl and refridgerate until needed)
- Maple Syrup
How to: (steps are slightly different here than the sour cream ones so pay close attention)
Preheat your frying pan to medium heat. Do not add in butter yet!!!
Whisk the eggs, honey, vanilla and Orange Blossom water in a bowl til fluffy.
In another bowl, stir the flour, baking soda, zest, and salt with a fork til evenly distributed.
Add the yogurt in with the dry ingredients but do not over mix. Then add in the egg mixture – again do not over mix. It will look a tad lumpy – that’s fine! The texture will be super light and fluffy like a cloud.
Throw in a bunch of butter to your pre-heated pan and cook 1/4 cup worth for each pancake. I could fit 3 cakes for each batch.
Leave them alone for as long as you can. They are even more delicate than the sour cream versions. Flip when edges are brown and they are as bubbly and sturdy looking as possible.
Gingerly flip over and cook for a couple more minutes. Pretend you are dealing with an Ancient Relic that is highly breakable. They will literally tear apart if you don’t handle with kid gloves.
Okay once you have all the batches done plate them with cream cheese instead of the usual butter, throw on your boozey berries and syrup.
NOTE: for kids just plain strawberries obviously! And if you don’t like or don’t have GM you can use Cointreau, Triple Sec or any other orange liqueur you prefer.
Here are the snaps!