Apple Yogurt Pancakes

"Green Apples" Paul Cézanne

I eat these at least once a week. I'm totally in love with them. The recipe is so simple and there's actually some nutritional benefit! I have even begun mixing it up with strawberries instead of apples and vanilla instead of cinnamon. Yum!

INGREDIENTS

* 2 eggs
* 1 2/3 cups milk
* 1 (8 ounce) container plain yogurt
* 1/4 cup vegetable oil
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 apples - peeled, cored and shredded (cheese grater)

DIRECTIONS

1. In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

Lemon Ricotta Pancakes

Positano Lemons: Positively the Best

I was perusing cookbooks at a local bookstore and there was this recipe from a BC B&B, Ivy Cottage Bed & Breakfast. This was their contribution:

Ingredients:

1 1/2 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 1/2 cup (4 ounces) ricotta cheese
2 tablespoon granulated sugar
4 large eggs - separated
1 1/3 cup milk
Grated peel of 1 lemon
Juice of 1 lemon
Butter for the griddle

Directions:

1. Whip egg whites.

2. In a large bowl, combine all the ingredients with a fork until blended, do not over-mix.

3. Heat griddle over medium-high heat. Lightly grease griddle with butter. As soon as the butter is melted, pour pancake batter onto griddle. Cook until batter begins to bubble or pancakes are golden. Flip and finish the other side. Serve pancakes warm with pure maple syrup