These pancakes make me feel like I am in the Hamptons.
These are light and fluffy Lemon and Raspberry Yogurt Pancakes.
Earlier this week on my Facebook Page, I mentioned this week’s recipes will be centered around all things lemon. With summer vastly approaching I think that is makes sense to introduce some desserts and dishes centered around lemon. When I think of lemon, I think of summer, refreshment, and brightness. So far, I think the recipes I’ve featured this week have really exhibited those attributes. Now, I must show my last lemon recipe for the week and that are these delicious looking Lemon Raspberry Pancakes.
These pancakes make me feel that I am having breakfast with Ina Garten in her beautiful Hampton home and we are discussing her cookbooks and how to properly set a table. Of course we are sitting outside in her beautiful garden and enjoying the crisp clean air that surrounds us. It’s crazy how food can do that to you..activate your imagination. I may never eat breakfast with Ina but the good thing about making these pancakes it that it allows me to pretend as though I am. These pancakes are made with fresh lemon juice, raspberries and Stonyfield Whole Milk Yogurt for extra richness. Although I had all the right ingredients and my imagination to help, the real reason for these pancakes comes from the inspiration of my new cookbook, “Yogurt Culture” by Cheryl Sternman Rule, and my handy-dandy Mini Silicone Flexible Pancake Turner by OXO Tools. Let’s talk about this cookbook, shall we?
Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as food of nearly unparalleled growth here in the United States. In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, farther than the lunchbox, farther than the gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs plain yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.
Some of my favorite recipes in Rule’s book are:
Potato-Leek Tart with Parmesan and Thyme
Cilantro Shrimp with Tomatilla-Tomato Salsa
Frosted Mocha Cupcakes &
Tenderest Cardamom Pancakes.
I decided to take the central thought of the pancakes but use different ingredients. My new tool that has helped me make my pancakes so much better is my Pancake Flipper from OXO Tools. For me, making the batter for pancakes is not the hard part, its flipping them! Thanks to this new kitchen tool, flipping pancakes have never so easy and fun! If you are like me and need a spatula that will help you in your pancake flipping adventures, you should invest in the Mini Silicone Flexible Pancake Turner by OXO tools. While you are at it, you should get the Butter Dish too to help keep your butter fresh for the next time you make pancakes. enjoy the pancakes and this book!
- 1½ c. Flour
- 2 tsp. Baking Powder
- 1¼ tsp. Kosher Salt
- 3 tbsp. Sugar
- ½ C. Stonyfield Plain Whole Milk Yogurt
- ¾ C. Milk
- 1½ tbsp. fresh lemon juice
- 3 Large Eggs
- 1 tsp. vanilla extract
- 4 oz. fresh raspberries
- butter for griddle
- In one large bowl, whisk together the dry ingredients (flour, sugar, salt, and baking powder). In a separate bowl, mix together the milk, lemon juice, eggs, and vanilla extract. Mix the wet and dry ingredients together. Then add the yogurt. Once yogurt is completely mixed add the raspberries.
- On a heated griddle or fry pan, melt the butter a tablespoon at a time and pour about ½ c. of pancake batter onto the the heated surface and allow to cook on each side for about 1-2 minutes. once the edges of the pancakes are set and you begin to see bubble in the middle flip onto other side and cook for another minute. Garnish with fresh raspberries and lemon zest. serve with warm syrup and enjoy!