So, actually, these pancakes aren’t really big or fat at all, but they are delicious.
Get the original recipe here and see what I did over at my recipe box. These pancakes get their great flavor from some Greek yogurt and olive oil. The yogurt keeps the pancakes fluffy and moist and also gives them a slightly tart flavor.
I thought the pancakes were just okay plain, but with the honey and cinnamon topping, they were really good. They were still pretty light, but with the added sweetness and flavor profile, they stood out a lot more from other yogurt-based pancakes I’ve made before. Definitely give these a try when you’re in a Mediterranean frame of mind (or if you’re just looking for a tasty breakfast/snack).
3.75 out of 5 stackies:
I’ll be honest, I do a fair amount of internet/recipebook trolling to get new pancake recipes each week (in fact, I even keep a spreadsheet of all interesting recipes I come across to make sure I keep things fresh!). Every now and then, though, I come up with something “original” so today, I present you with Mango Lassi Pancakes! Feast!
In case you’re wondering, a lassi is a traditional Indian yogurt-based drink, basically like a thick smoothie. Mango seems to be the most popular flavor and the smoothie is usually punched up with some spices like cardamom, cumin, or turmeric. So, while these pancakes may look sort of “regular,” they pack a nice little flavor punch.
(some ingredients: orange zest, green cardamom, honey, and mangoes!)
I only used cardamom in my pancakes (no turmeric or cumin), but its flavor is pretty pervasive. I first make my own cardamom-infused yogurt (based on my basic yogurt recipe). That yogurt is then part of the pancake base and the yogurt that I use in the mango lassi cream. I also add some extra ground cardamom into the batter….with all this, though, the cardamom flavor is still pretty mild (definitely there, but mild) – so even if you’re not a huge cardamom fan, you might still like these pancakes!
(infusing cardamom into yogurt)
Oh, some cooking/eating tips?
- make sure you let the mango lassi cream sit for a bit – it really needs to settle and set up
- if you let the pancakes and cream sit for a while together (once you’ve assembled them) the cream will get absorbed into the pancakes making them even softer and more moist
- definitely garnish with some fresh mango – the pancakes need that textural contrast to really take your mango lassi pancaking to the next level!
Ah yes, and here’s my recipe!
4 out of 5 stackies:
I decided to go back to the basics and experiment a bit more with my original pancake batter – so far I’ve done buttermilk, regular milk, and ricotta-based pancakes. This week, I went to the yogurt side.
I was partly inspired by my brother-in-law who made his own yogurt last week. I decided I could do the same, aaand put it in my pancakes. Here’s how I made my yogurt, (from a kitchn recipe) and here’s the link to my pancake recipe!
The yogurt was pretty easy to make and deeelicious. It had the tanginess of Greek yogurt, but was the consistency of regular yogurt, which is perfect for me because sometimes Greek yogurt can get a little too thick for me.
The pancakes came out nicely – very soft and moist – almost with a spongecake-like texture, but not as airy. They’re super plain, the yogurt flavor doesn’t come through that well, so I was glad I had added some orange zest to the batter.
I also picked up some strawberry-rhubarb preserves this week which I thought would be a good accompaniment to the pancakes. I topped the preserves with some fresh mint which really kicked up the “freshness” level of the meal. I love strawberry-rhubarb and the yogurt pancakes were a great vessel for these preserves. I think the pancakes would also have been delicious with some whipped honey cream or a fresh berry compote. If you like a really soft pancake, then this batter base is for you!
3.75 out of 5 stackies: