Total: 35 min
Active: 10 min
Servings: 6 servings
2 tablespoons salted butter
Batch of homemade pancake mix (Recipe below) or 2 cups pancake batter (from a “just add water” mix)
1 cup Greek yogurt
1 teaspoon almond extract
1 pint fresh raspberries
1/2 cup fresh blueberries- do not use frozen the moisture will make it soggy
1/2 cup milk chocolate chips
1/4 cup sliced almonds, for garnish
Powdered sugar, for garnish
1 pint vanilla ice cream, for topping
HOMEMADE PANCAKE MIX
1 1/2 cup milk
4 tablespoons white vinegar
2 cup all-purpose flour
4 tablespoons white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons butter, melted cooking spray
Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
In a large bowl, mix the pancake batter from the homemade recipe above. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone
** If you are using instant pancake mix then mix according to the package instructions, with the amount of water listed.
Next add yogurt and extract to your pancake mix. Rest for 10 minutes, then pour the batter into the prepared skillet pan. Add the raspberries, blueberries and chocolate chips or whatever fruits you want to! Have fun with it!
Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream or syrup!
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