Today I’m participating in a Stonyfield Cook-a-thon with some of my fellow bloggers: Marnely from Cooking with Books (who organized the whole thing), Susan from 30AEATS, Brandy from Nutmeg Nanny, Melissa from Hungry Food Love and Theresa from Food Hunter’s Guide to Cuisine. We’re making fall-themed pancakes featuring Stonyfield yogurt.
I was happy to team up with Stonyfield because of their commitment to family farmers. I also learned from the cookbook they sent me that founder Samuel Kaymen has diabetes. From the start, he “kept experimenting to find the perfect yogurt: wholesome, mild, and creamy, requiring no added sugar.” Sounds like my kind of yogurt!
When I think about fall, I think about apples and pumpkins and all of the spices that go with them – cinnamon, allspice, cloves and ginger. I couldn’t decide what type of pancakes to make and then it hit me that all of those flavors are also featured in chai tea. Chai tea pancakes sounded perfect! In fact, one of my fellow bloggers said if I made Chai tea pancakes, she was coming over for breakfast.
Marnely sent us all a basic pancake recipe she adapted from Ina Garten and we were asked to get creative with it. Here are some of the modifications I made to produce my Apple Chai Pancakes:
- I replaced half of the all-purpose flour with whole wheat pastry flour. I tried using all whole wheat flour, but the resulting pancakes were pretty dense. Half and half seems to be a perfect balance.
- I used unsweetened almond milk instead of regular milk and I steeped a Chai tea bag in it.
- I reduced the amount of sugar from 3 tablespoons to 2 tablespoons. At first I tried using brown sugar, but it didn’t blend as well.
- I added spices and diced apples. I tried two versions – one had apples in the batter and one did not. If I ate the pancakes without topping, I preferred the ones with apples. If I ate the pancakes with some of the applesauce-yogurt mixture and some diced apples on top, it didn’t seem to matter much taste-wise whether the pancakes themselves contained apples or not.
Don’t let the long list of ingredients below scare you away from trying this recipe. Most are spices which can be measured quickly. The batter comes together in a snap.
Please leave a comment and tell me your favorite way to eat pancakes on a cool fall morning. What type of pancakes and what toppings do you prefer?
I’m giving away one case of Stonyfield yogurt and one copy of Stonyfield Farm Yogurt Cookbook by Meg Cadoux Hirshberg as are all of the other bloggers. To enter, please use Rafflecopter below. If you’ve never used Rafflecopter before, read How to Use Rafflecopter (scroll down to the bottom to see the visuals). You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winner will be notified by email and must respond within 24 hours or another winner may be selected. (Please make sure email from email@example.com doesn’t end up in your spam folder.)
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Disclaimer: I received a free case of yogurt plus a copy of Stonyfield Farm Yogurt Cookbook by Meg Cadoux Hirshberg from Stonyfield plus a second case and cookbook to give away. All opinions are my own.
Apple Chai Pancakes
Adapted from Ina Garten
1 cup almond milk (unsweeteened)
1 Chai-flavored tea bag
1/2 cup plain low fat Stonyfield yogurt
2 extra large eggs
2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
2 tablespoons sugar
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1/2 cup diced apples
4 ounces unsweetened applesauce
4 ounces plain low fat Stonyfield yogurt
Heat almond milk and steep Chai tea bag in it for at least 5 minutes. Cool to room temperature. Discard tea bag.
In a medium bowl, whisk together Chai-infused almond milk, yogurt, eggs and vanilla.
In a large bowl, whisk together both flours, sugar, baking powder, salt, cinnamon, cardamom, ginger, cloves, allspice and pepper. Add the liquid ingredients to the dry and mix JUST UNTIL COMBINED. (Too much mixing will make dense pancakes. You can even leave the batter lumpy and your pancakes will be extra fluffy.) Gently fold in diced apples.
Heat a nonstick griddle over medium heat. Once it’s hot, remove from heat and spray with cooking spray. (Don’t spray near the burner!) Return to heat and use a 1/4 cup measure to pour batter onto griddle. I can fit four pancakes on an 11- x 11-inch griddle. Once pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Remove to a platter and keep warm while you make the remaining pancakes. Spray the griddle with cooking spray (off the heat) before each batch.
Mix together the applesauce and yogurt for the topping. Serve pancakes topped with applesauce-yogurt mixture, a dusting of cinnamon, almonds and diced apples.
Makes 12 pancakes
Per serving (3 pancakes, does NOT include topping): 273 calories, 4g fat (1g sat), 102mg cholesterol, 1,062mg sodium, 47g carb, 5g fiber, 10g sugar, 10g protein
Nutritional Analysis: If you are watching your Sodium intake, you may want to omit or reduce the amount of Kosher salt. If you are watching your Cholesterol, you may want to use an egg substitute or egg whites instead of the whole eggs. If you want to reduce the amount of Carbohydrate, you may want to make your serving size 2 pancakes instead of 3.