Lemon Yogurt Pancakes with Apricot Compote
Servings: 4
Ingredients
For the Lemon Yogurt Pancakes:
- 1 1/2 cups All Purpose Flour or flour of choice
- 2 tbsp. Granulated Cane Sugar
- Zest of 1 Lemon or more for extra tanginess
- 2 tsp. Baking Powder
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Baking Soda
- 1 cup Plain Yogurt
- 2 large Eggs
- 2 tbsp. Olive Oil
- 3/4 cup Whole Milk
- 2 tbsp. Lemon Juice about 1/2 lemon
For the Apricot Compote:
- 5 Apricots pitted and chopped
- 1/4 cup Water
- Juice of 2 Limes or 1 lemon
For Serving:
- Fresh Blueberries
- Maple Syrup warmed
Instructions
For the Lemon Yogurt Pancakes:
- In a large bowl, combine the sugar and lemon zest. Mix with your fingers to help release the lemon essence.
- Add the flour, baking powder, baking soda, and salt to mix.
- Add the yogurt, eggs, olive oil, milk, and lemon juice. Mix just until combined. If the batter is too thick, add more milk until a smooth, semi runny batter that holds its shape when scooped onto the skillet.
- Using 1/4 to 1/3 cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!
- Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes, until firm in the center when touched.
For the Apricot Compote:
- Combine all ingredients in a saucepan over medium high heat. If desired, add 1 tablespoon sugar to balance out the apricot's tanginess with sweetness.
- Cook for 5-6 minutes, until bubbly and apricots are tender. Then reduce to medium low heat for 10-12 minutes.
To Serve:
- Enjoy the lemon yogurt pancakes warm with the apricot compote, maple syrup, and fresh blueberries!
