Have you tried Greek yogurt yet? Lately, it has sky rocketed into popularity in US supermarkets. It is a little more expensive than traditional yogurt but also holds a little more nutritional value. The process to make Greek yogurt involves an extra step: straining the yogurt to remove the liquid whey. Since whey is part of milk, when it’s removed, it results in thicker yogurt (think sour cream), less carbohydrates and sugar, and more grams of protein per serving.
It’s a little tangier so it doesn’t taste like the yogurt you’re probably used to. If you’d like to know more about it and how it’s made, Fage brand Greek yogurt has a great website to check out: http://www.fageusa.com/HowItsMade.aspx It’s great with fruit for breakfast or as a snack.
If you’re feeling a little more adventurous, try the pancake recipe below and let me know what you think!
Greek Yogurt Pancakes
Makes 12 4-inch pancakes
Ingredients:
8 oz. Greek yogurt (try 6 oz. plain, 2 oz. strawberry)
7 tbsp. all-purpose flour 1 tbsp. sugar
1 tsp. baking soda 1/2 tsp. salt
2 large eggs 1/2 tsp. vanilla extract
Instructions:
1. Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
2. Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.
3. Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.