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Recipe: Basic Yogurt Pancakes or Waffles and Variations with Quick Fruit Sauces

Breakfast and Brunch
BASIC YOGURT PANCAKES OR WAFFLES

This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.

2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flaxseeds, optional
1 1/2 cups low-fat yogurt or soy yogurt
1 1/4 to 1 1/2 cups low-fat milk or rice milk
2 tablespoons non-hydrogenated margarine
Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.

2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

VARIATIONS:

MULTIGRAIN:
Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.

FRUITY PANCAKES:
Add a cup or so of thinly sliced fruits--one kind or a combination--to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

CINNAMON-APPLE PANCAKES:
Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

BANANA-NUT:
Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

WAFFLES:
The basic pancake recipe makes a good waffle batter if you reduce the amount of milk to 1 cup, or just a bit more if needed. You can use the multigrain variation, but the fruity variations may be too chunky and/or sticky for your waffle iron (waffles are delicious, however, topped with any of the Quick Fresh Fruit Sauces, below). Before cooking the waffles, I like to lightly spray the waffle iron with cooking oil spray (light olive oil spray is a good choice). On weekday mornings, I don't consider it a big job to prepare waffles, if I cut the Basic Yogurt Pancakes recipe in half to yield 4 large Belgian-style waffles.

QUICK FRESH FRUIT SAUCES FOR YOGURT, PANCAKES, AND WAFFLES

"These nifty combinations of finely diced fruit and all-fruit preserves create nearly instant sauces. Each combination makes enough for four to six 1/3- to 1/2-cup servings as a topping."

PEACH OR NECTARINE SAUCE:
Combine 2 cups finely diced peaches or nectarines with 2 to 3 teaspoons all-fruit peach or apricot preserves. Stir together well.

STRAWBERRY OR STRAWBERRY-BLUEBERRY SAUCE:
Combine 1 pint thinly sliced strawberries (or 1 cup each blueberries and sliced strawberries) with 2 to 3 teaspoons strawberry jam. Stir together well.

PEAR AND MANGO:
Perfect for winter! Combine 1 cup diced, peeled pear and 1 cup diced mango with 2 to 3 teaspoons peach or apricot all-fruit preserves. Stir together well.

PURELY MANGO:
Combine 2 cups diced mango with 2 to 3 teaspoons mango, peach, or apricot all-fruit preserves. Stir together well.

Makes 4 to 6 servings
Excerpted from The Vegetarian Family Cookbook by Nava Atlas
Copyright 2004 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
MsgID: 3144005
Shared by: Betsy at Recipelink.com
In reply to: Recipe: May 20, 2007 Recipe Swap (12 Recpes)
Board: Daily Recipe Swap at Recipelink.com
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