Whole Wheat Pancakes with Grilled Apricot and Yogurt Mint Cream
Preparation time 30 minutes
Makes 8 to 10 Pancakes (based on size)
Ingredients
Whole wheat flour 1 ½ cup
Baking Powder 1 tbsp
Eggs 2
Milk 2 cups or more as required
Flax seeds 3 tbsp
Apricots 5 sliced but not too thin
Greek Yogurt 1 cup
Fresh Mint leaves about 20 chiffonade
Sugar or Splenda 3 tsp
Maple syrup 3 tbsp
Balsamic vinegar 3 tbsp
Oil as required
Method
In a mixing bowl, mix the flour, baking powder, eggs and flax seeds. Add the milk gradually while whisking the mixture gradually until smooth.
Heat a lightly oiled skillet over medium high heat. Pour the batter onto the skillet, using approximately 2 to 3 tablespoons for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes. Flip the pancake carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Keep aside on a plate.
In a small bowl, whisk the yogurt, mint leaves and sugar to make the cream.
Thickly slice the apricot and cook them on a cast iron griddle or caramelize them on hot skillet about 2 minutes on each side.
In a small skillet or pan over medium heat, pour the maple syrup and balsamic to make a reduction. Continue cooking until the liquid can coat the back of a spoon and is not runny
Stack 2 to 3 pancakes on a plate and serve with few apricot slices and yogurt mint cream. Drizzle some maple balsamic reduction on top
