Recipe Flash: Pancakes and Pomegranate

I have fond memories of eating pancakes as a kid. As an adult, I’m terribly picky about them, and I don’t usually order pancakes off a breakfast menu if I can help it. But at the resort my family often goes to over Christmas, there are amazing, enticing pancakes, and I’m unable to resist them. These are unusual, ricotta pancakes cooked thin and dense, and served with passion fruit syrup and a pool of butter. Recently I woke up craving these particular pancakes. I didn’t have ricotta in the house, but yogurt made a great substitution for it, as did the tangy fresh pomegranate seeds for the passion fruit. Since these pancakes are light on the flour (actually, sort of light on ingredients in general), the end result is airy, not-too-sweet, and satisfying.

From my kitchen, albeit small, to yours,


Yogurt Pancakes with Pomegranate
Makes 2 pancakes

I happen to have been given a pomegranate as a gift. If you don’t have one, try berries, banana slices, or sauteed apples.

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 (or other fruit)
maple syrup

Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.

In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.

Scrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. 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 hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.

Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.

Posted in: Recipe Flash
  • Kate

    These sound amazing, and a really healthy alternative to not-so healthy normal pancakes. I also love how they are truly simpler than boxed pancakes, I can't wait to try the pomegranates on top!

  • the southern hostess

    Ooo, two of my favorite things! These look great.

  • All About Food

    Oh, how perfect. A recipe that makes just two pancakes. I'll make them with apples for Sunday morning breakfast. Lovely!

  • Kelly @ The Startup Wife

    I made these this morning (okay, afternoon) when I was in the mood for yogurt-based pancakes. They were very different, airy and light and almost souffle-y. I added some blueberries to mine. Really enjoyed them. Thanks for sharing the recipe!

  • ppond36

    Just a editing note on the yogurt pancake recipe: one egg, separated, is listed in the ingredients, but the directions call for whipping two egg whites. It's not noted anywhere that the recipe is doubled (although I would.) Not a big deal, but just for clarity. It could be confusing for novice cooks.

  • ppond36

    Ok, rreading the recipe, and it's correct, one egg, separated, AND one egg white, which makes two. My bad, ignore…

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