Greek Yogurt Blueberry Pancakes

Have you jumped on the Greek Yogurt bandwagon? Not only is this delicious and creamy, but yogurt is one of the super foods we all should be eating regularly. Plus, yogurt is also ranked as one of the world's healthiest foods.

There are many good brands of Greek Yogurt, some of which are fat free or low fat. If you can't find Greek yogurt, you can make something similar by straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. They make yogurt strainers, but if you don't have one, use two coffee filters inside a colander, placed inside a bowl to catch the liquid.

I've been wanting to try a yogurt pancakes recipe, and Jim brought home some blueberries from the store last week. Blueberry pancakes are one of his favorite breakfast foods so I thought I would surprise him this Saturday with this new recipe.

The recipe I decided on was originally from Pioneer Woman, but Smitten Kitchen adapted them, and then I adapted them even more. So this is a morph of a morph!

To make my Greek Yogurt Blueberry Pancakes you will need the following:

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup Greek yogurt
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup

Mix all the dry ingredients first.

Dump the yogurt on top and stir it together very gently.

It’s okay to leave the texture a bit uneven. 

In a separate small bowl, whisk the eggs and vanilla together, then add to the yogurt batter.

Mix gently until Incorporated, being careful not to over mix.

On a hot griddle over medium heat, melt just a little bit of butter.

This is a scant 1/4 cup of batter and then sprinkle with blueberries. I prefer to drop the blueberries on the batter after it's on the griddle rather than mixing it in the wet batter.

After about two minutes, you will see bubbles appear on the batter. That's when you know it's time to flip.
This recipe made six pancakes that were about five inches in diameter.

Top with a pat of butter, some maple syrup and dig in. The texture of these are so good, I love the tangy flavor the yogurt adds. Not pictures is the stack of pancakes I topped with whipped cream. Decadent!! You need to beat 1 cup whipping cream with 1 tablespoon sugar and 1/2 Teaspoon vanilla. Whip until stiff peaks form and then add a dollop on top of the maple syrup. Enjoy the weekend even more!

Yogurt Marmalade Cake

100!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Today is my 100th post. I've really come to love this blogging gig. I was cooking and experimenting anyways in the kitchen and it has been such a joy to share with you guys and simultaneously create an online cooking reference for myself. 100 went by so quickly. Here is to 100 more! Cheers! Prost! Salud!

To commemorate this special occasion I'm sending one lucky winner two black and white damask martini glasses from sur la table. To enter the contest, simply leave me a comment on my page, any comment. I will use the random integer generator to choose a winner. Want to enter twice? Mention this contest on your blog if you have one and link back to me. Then send me a note to let me know. Contest ends at Midnight Central Time on 11/18/08. The winner will be announced on 11/19/08. Thanks for celebrating this milestone with me; I sincerely appreciate your support, the comments you leave me, the e-mails you send me. You make this blog so much more fun!

On with today’s recipe.

I have been eyeing the Yogurt Marmalade Cake from Pioneer Woman for a couple of months. It happened that I had all the ingredients on hand this past weekend and Saturday morning was the perfect time to whip this together. It came together REALLY quickly, but then you have to wait for it to bake for 45 minutes. Totally worth it though. Here is what you need:

Yogurt-Marmalade Cake

1 1/2 cups all-purpose flour (I used whole wheat)

1/2 teaspoon salt

2 teaspoons baking powder

1 heaping cup of plain, lowfat yogurt

1 cup sugar

3 eggs (I used egg beaters)

1 teaspoon vanilla

Zest of 1 lemon (I used the zest of one orange)

1/2 cup Canola oil (I used vegetable oil)

1/2 cup prepared orange marmalade (I splurged and purchased a really good brand of this stuff)

1/4 cup yogurt

I'm in love with silicone bake wear. This bread pan is from calphalon and is pink for Octobers Breast Cancer Awareness Month.

If you aren't using silicone, then spray your metal pan with something like this. Bakers Joy actually sprays flour, pretty cool.

Sift together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together yogurt, sugar, eggs, vanilla, orange zest, and canola oil until just combined.

Pour over dry ingredients and mix until just combined; do not overbeat.

Pour into loaf pan and bake for 45 minutes at 350. I had to keep mine in for almost an hour.

Here is the spiffy jar of marmalade I purchased.

1/2 cup of the orange marmalade.

Add to saucepan over low heat to melt. I love how this marmalade has strips of orange zest in it.

Now stir in 1/4 cup of yogurt. Turn off heat.

Once completely cooked, let it cool slightly. I transferred mine to a serving platter.

The sauce is completely mixed and still warm. It looks like too much liquid for the small cake.

Pour slowly over the top of the cake and just watch as it is completely absorbed. It will pool around the bottom, that is OK!

This should have been served as a dessert, warm, gooey and delish!

I served these slices up for BREAKFAST!

As P-Dub would say, "Eat, Groan, Repeat!"

For those of you new to my blog, thanks for stopping by! Here is my personal top 10 blog posts that I sincerely hope you read and encourage you to try for yourself. Choosing only 10 out of 100 posts wasn't easy...but here they are, in alphabetical order.

1. "Ton Won" Soup
2. Risotto Con Olive E Peperoni Rossi
3. Chicken Verde Sour Cream Enchiladas
4. Old Fashioned Meatloaf
5. Pan Fried Shrimp and Pork Potstickers
6. Pan-Seared Tuna with Ginger Shiitake Cream Sauce
7. Pasta Carbonara, oh my!
8. Pot Roast
9. Spiced Pumpkin Mousse Trifle
10. Tempura Asparagus