Make pancakes even more fun and delicious with little pancake pops, dressed up with yogurt “icing," sweetened with a drop of jam and organic pancake syrup..
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast
Servings: 10-14 pancakes
Author: Janice Croze
Ingredients
1cupgluten free flour blend - or unbleached all purpose wheat flour
1cupmilk - or milk replacement
1egg
1/4cupplain Greek yogurtfor batter
2Tbspmelted and cooled butter or oil of your choice
1Tbsporganic syrup or sugar
1/2tspvinegarunless you use buttermilk for your milk
1/2tsppure vanilla extract
2tspbaking powder
1/2tspbaking soda
1/4tspsalt
1/4xanthan gumif using gluten free flour
2/3cupGreek yogurtfor icing
1tspcornstarchfor icing
sparkling sugar - optional
Assorted berries and fruit for garnish
1tspjamfor icing
1tsporganic syrup - optionalfor icing
Instructions
Pre-heat and grease griddle or frying pan
Combine dry ingredients in large mixing bowl and whisk together
In separate bowl, mix egg and wet ingredients
Add wet ingredients to dry and gently stir until just combined - do not over mix
Drop one teaspoon of batter onto medium heat griddle
When batter starts to thicken, gently place a lollipop or cake pop stick onto batter
Allow to sink slightly
If necessary, cover stick with a small amount of batter
When batter bubbles, flip pancake, being careful to not cause the stick to slip or fall
Cook until golden, keeping cooked pancakes warm on an oven-safe plate in a warm oven until all pancake pops are ready to "ice" and serve
For icing, blend together yogurt, jam, cornstarch, and syrup in a small bowl
Just before serving, spread a thin layer of icing onto each lollipop pancake
Sprinkle on sparkling sugar and serve with a bowl of organic pancake syrup for dipping