While I don’t really consider myself a breakfast person, getting up before 5 AM has a way of turning anyone into a breakfast person. I’ve found that after 10 weeks of surgery, my ability to sleep in past 10 am on the weekends has seriously diminished. When you’re used to waking up at 4:45, suddenly 8 am becomes a reasonable sleep in and when you find yourself with a whole morning to fill with weekend fun, it doesn’t get much better than a morning run followed by breakfast.
One of my biggest qualms with normal brunch food is that I feel like it sets me up for a day of feeling stuffed, tired and overall unhealthy. Breakfast is the one meal of the day where I always try to have some protein, fiber and fruit – and pancakes with syrup doesn’t really fit the bill. But these pancakes. These pancakes are an entirely different story. Multigrain = fiber. Blueberries = fruit . Yogurt = protein (and calcium!). And to make it even better, I think my favorite part about these pancakes is that they are divine with a dollop of yogurt and a slight drizzle of honey - no butter or syrup needed. I had actually gotten the butter dish out, just in case, and had to laugh out loud when John goes “Why did you even get the butter out for these pancakes?” If you understand John’s obsession with butter, you will understand how shocking this statement was.
These are also quite simple to make, and I’ve made them several weekends in a row. I tried them with some chopped frozen rasberries, and the combination of raspberries + lemon is also really out of this world. If you are looking for something fun, easy and festive to make for Mother’s Day, look no further. I’m pretty sure all Mom’s will appreciate something that is both delicious and healthy for breakfast.
Blueberry Yogurt Multigrain Pancakes
Makes about 6-8 large pancakes (Feeds 3-4)
- 2 large eggs
- 1 cup plain or vanilla yogurt, (fat free, low fat or greek yogurt are fine)
- 2 -3 tablespoons milk, plus more depending on preference
- 3 tablespoons butter, plus extra for buttering skillet
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup barley or rye flour
- 2 tablespoons sugar
- 1 tablespoons plus 1 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup blueberries, frozen, or rinsed and dried
- Yogurt and Honey for serving
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This helps to cool the butter to room temperature before adding it to the other ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Add in 2-3 Tablespoons milk.. If you’re using a thick yogurt, 1-2 more Tablespoons of milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Batter will be thick.
Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and ladle 1/3 – 1/2 cup of batter at a time. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When a few bubbles on the pancakes rise to the surface and pop, (about 3-4 minutes), flip them and cook for another 3 minutes, until golden underneath. . Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.
Serve in a big stack, with yogurt and honey.
Sometimes I take for granted that certain things are not common knowledge. Now I’m not talking about fancy medical terms, chemistry or physics here, I’m just talking about day-to-day life stuff that you can’t actually put a finger on when, or how you learned it – you just know it and therefore assume that others must too. Well turtle sundaes were an example of such knowledge. I mean I literally have no idea when I discovered a turtle sundae, but I definetely just assumed it was common knowledge that they consist of pecans, hot fudge and caramel. Well let me tell you folks, this is not the case.
The first time I suggested that John get a turtle sundae – he didn’t know what it was! Blasphemy! After he ordered it and thought it was amazing, he was shocked to discover that almost every major ice cream shop in America makes some type of turtle sundae! How did he go so long without discovering this? Well I’m guessing it’s because he only recently started frequenting ice cream shops on a regular basis (perhaps because his wife has an unhealthy obsession with ice cream.) Imagine that .
When I was trying to figure out what type of birthday cake I wanted to make for John’s brother, the only request I got was “cheesecake”. Well the list of cheesecake possibilities was quite overwhelming, but I decided on this one because I was hoping that the love of turtle sundaes would run in the family. I was really looking for something that incorporated all parts of the turtle sundae into the cheesecake (not just as toppings), and I couldn’t really find one, so instead I put together a few of the things I liked best about different recipes. The results were well worth it. The crust is to-die-for and I think it would probably work well in a variety of recipes. After eating a slice of this, my sister-in-law who is from Turkey exclaimed that cheesecake may be America’s greatest invention . Be fairly warned, it is really hard to eat more than a sliver of this because it’s quite rich, but if you find yourself with leftovers, I think this would freeze wonderfully.
P.S. Sorry I’ve been MIA from the blog lately. Surgery clerkship has gotten the best of me. It’s true what they say – you really do work 14 hour days, but for the most part I’ve really been enjoying it. Future surgeon? We shall see….
- Make 1- 9 inch round
For the Crust:
- 1 ¼ cups graham cracker crumbs
- 2/3 cup finely ground pecans
- 3 T. packed brown sugar
- 6 T. melted butter
For the Filling:
- 4 packages (8 oz each) cream cheese, softened (I used 2 regular, 2- 1/3 less fat)
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup PLUS 1 teaspoon flour, divided
- 2 T. heavy whipping cream
- 1- ½ teaspoons vanilla extract
- 4 eggs, lightly beaten
- ½ cup milk chocolate chips, melted and cooled
- 1/3 cup ice cream caramel sauce (Will be posting a homemade and easy recipe soon)
- 1/2 cup coarsely chopped pecans
For the Topping:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream PLUS 1-2 tablespoons depending on preference
- Pecan halves and additional caramel topping for garnish
To Make the Crust:
- Pre heat oven to 400 F. Wrap 9-inch spring foam pan with heavy duty foil or parchment-foil paper (this is all I had and it worked wonderfully). Be sure to wrap both sides of the pan because you don’t want any water seeping through the cracks when you bake it in a water bath.
- Mix all crust ingredients until combined. Press into 9 inch pan, pressing firmly and evenly. Bake at 400° for 15-18 minutes. Let cool completely before filling.
To Make the Filling:
- In a large bowl beat cream cheese and sugars until well combined. Then beat in 1/4 cup of flour, vanilla, and eggs until well combined.
- Remove a heaping cup of cream cheese mixture and combine with melted chocolate. Pour mixture over cooled crust.
- Combine pecans, caramel sauce and flour (not pictured here because I forgot it, but add it to stop caramel from leaking). Drop pecan mixture over chocolate layer.
- Pour remaining plain cream cheese mixture over top and spread evenly. Place spring foam pan in a large, deep pan and add about 1 inch of water to larger pan to create a water bath.
- TURN OVEN DOWN to 325º and bake for about 1 hour 20 minutes, or until the top appears dull. Carefully remove springfoam pan from water bath, and cool for 10 minutes. Refrigerate for several hours or overnight.
To Make the Topping
- Place chocolate chips in a heat-proof measuring cup. Bring cream to a boil over medium heat. Pour hot cream over chocolate chips and stir to combine. Pour ganache over cooled cheesecake and spread evenly. *NOTE: if you would like the ganache to drip down the sides, like the effect in this cake, add another tablespoon or 2 of cream to the mixture and make sure it is still very warm when you pour it over the cake.
- Top ganache with pecans, and drizzle caramel sauce before serving.
Inspired by Taste of Home