Yogurt stands in for ricotta cheese in these fluffy flapjacks. A sprinkling of pomegranate seeds makes for a slightly tart fruit topping, but for a more traditional take, try them with berries, sautéed apples or banana slices. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
- 1 egg, separated
1 egg white
1/2 cup yogurt
3 tablespoons flour
1/4 teaspoon vanilla extract
1 teaspoon sugar
pinch of salt
1/2 teaspoon butter
1/4 cup pomegranate seeds
1 tablespoon maple syrup*
In a small bowl, whisk together the 1 egg yolk from the separated egg with the yogurt, flour and vanilla extract.
In a larger bowl, beat the 2 egg whites, sugar and salt together until they are fluffy and hold a soft peak.
Scrape about a third of the egg white mixture into the egg yolk yogurt mixture and stir gently until the mixture is lightened. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter in a small nonstick pan over medium-low heat. When the pan is heated, add half of the batter. Cook for 3-4 minutes, or until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Top the pancakes with pomegranate seeds and syrup, if desired, and enjoy.