There is nothing more relaxing and luxurious than sleeping in until noon, only to wake up to make a delicious stack of homemade pancake from scratch, while still sporting my favorite, comfy pajamas. I love being lazy on a Sunday. It’s a real gift.
It’s been difficult to relax on weekends lately because I always feel like I have so much work left over from the previous week and I either spend Saturday and Sunday trying to catch up, or waste away my energy worrying about it. But I’m beginning to realize that stressing over work is very counter-productive and quite frankly, unhealthy. The truth is that work will always be there and I need to learn to balance work and play – without feeling guilty about taking time off.
So today, I made a promise to myself that I won’t open my work computer or think about work, and indulge in a guilt-free slack time … and what better way to start a day than treating myself to delicious pancake breakfast, even if it was already technically afternoon when I crawl out of bed!
Ever since my friend T told me about the best Ricotta pancake he had in Portland, I’ve been dying to make one for myself! My initial goal was to make the ricotta version but I didn’t have the cheese handy in the fridge (and who wants to go grocery shopping on a Sunday?) so I decided to substitute it with yogurt (using buttermilk is more common but yogurt also provides that soft fluff that I love so much). After trying several recipes I found online and making some tweaks, I came up with my favorite, that will produce a fluffy and slightly healthy twist to the original. I think you’ll enjoy it too!
Yogurt Pancake with Flaxseed
(Makes two large pancakes)
1 cup flour
1 teaspoon baking powder
1 large egg
1 cup unsweetened yogurt
1 teaspoon sugar
1 tablespoon flaxseed (I purchased mine at Trader Joe’s)
2 teaspoon vegetable oil for cooking
①Sift the flour, baking powder, and sugar, in a bowl. In a separate bowl (I used a measuring cup because I didn’t want to have to wash another bowl), mix yogurt and eggs together well. Add the wet ingredients to the dry, and mix. Make sure not to over mix the batter!
②Heat the vegetable oil in a medium pan or a hot griddle (I found that cooking the batter in a low heat is best for even cooking time and beautiful cook mark) and pour the batter. Flip the pancake when you start to see bubbles on top and the edges are cooked. Cook the other side for a few minutes and serve!
I poured Organic Raw Agave Nectar on the pancake, instead of maple syrup and it was absolutely delicious. Trader Joe’s started carrying the raw kind and I’m totally loving the deep flavor of the agave sweetener! Using the homemade yogurt and a sprinkle of flaxseed add nutritious values to this breakfast favorite.
This Sunday has been going well so far – a wonderful breakfast, spent a few hours reading a wonderful book, the Los Angeles Kings won in a dramatic comeback (YAY! Drew Doughty scored the game winner with only 27 seconds left!), and now, I get to plan what I’ll have for dinner! 🙂