I think I’ve really done it this time.
This pancake recipe is everything you’ve ever dreamed of and more. It’s light. It’s fluffy. It’s sweet. With a large dollop of whipped Greek yogurt and a drizzle of roasted berry juice, this is what breakfast should always look like.
Last year I failed at a 4th of July recipe. I mean, what was I thinking? Don’t worry. I’m making up for it this year. This recipe is the only 4th of July breakfast you’ll ever need.
The whipped Greek yogurt really came together. I was a little skeptical at the beginning because, well, it just looked like I had shaken it up really well. But it did remain light and fluffy and hold its structure while on the pancakes. I prefer not to use gelatin (for reasons I will not mention on this blog..) but I really wanted to fluff it up and to use Greek yogurt. Greek yogurt is my answer to everything.
Now if you’ll excuse me, I’m going to go to sleep with my nicely full-of-pancakes belly.
Very Berry Shortcake Pancakes
Adapted from Rachel Cooks
1 1/2 c strawberries, chopped
1 c blueberries
2 c flour
4 tbsp sugar
2 tsp baking powder
1 1/2 c plain soymilk
1 c plain Greek yogurt (I used Greek Gods)
2-3 tbsp powdered sugar
1/2 tsp vanilla
1/2 tsp gelatin
1. Preheat oven to 400°F.
2. Toss berries in 2 tbsp sugar and spread onto greased pan. Bake for 15 minutes, stirring occasionally.
3. Combine flour, 2 tbsp sugar, and baking powder in a bowl.
4. In a separate bowl, combine soymilk and eggs. Add them to flour mixture.
5. To make whipped “cream”, whip Greek yogurt, gelatin, powdered sugar, and vanilla in a mixer for a few minutes, until slightly fluffy.
6. Make pancakes by pouring 1/3 c batter onto greased pan over medium heat on stove. Flip when bubbly.
7. To assemble, dollop whipped cream between and on top of pancakes, and top with roasted berries.