Get everyone out of bed with this fruity pancake recipe for breakfast.

 

Ingredients

Toppings

• 3 cups assorted fresh berries, such as sliced strawberries, raspberries, blueberries, and/or blackberries
• 3 tablespoons sugar
• 3/4 cup plain non-fat yogurt, preferably Greek
• 1-1/2 tablespoons honey

Pancakes

• 1-1/4 cups all-purpose flour
• 1/3 cup finely ground yellow cornmeal, preferably stoneground
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 eggs plus 1 egg yolk
• 3/4 cup plain non-fat yogurt, preferably Greek
• 1/2 cup buttermilk
• 5 tablespoons unsalted butter, melted and cooled
• Melted unsalted butter or canola oil for frying

Directions

1 To make the toppings: Combine the berries and sugar in a medium bowl and stir, crushing the berries slightly so the juices will run. Stir together the yogurt and honey in a small bowl until blended. Set aside while you make the pancakes.

2 To make the pancakes: Whisk together the flour, cornmeal, sugar, baking powder, nutmeg, and salt in a large bowl and set aside. Whisk the eggs and egg yolk together in a medium bowl until blended and smooth. Whisk in the yogurt and slowly add the buttermilk and melted butter. Pour the egg mixture into the dry ingredients and whisk just until moistened.

3 Preheat the oven to 200 °F. Heat a griddle to 375 °F or a large nonstick skillet on medium to medium-high heat. Brush with melted butter using a silicone heat-proof brush and heat the butter until sizzling. Pour about 1/4 cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom. Turn and cook for 1 to 1-1/2 minutes or until lightly browned. Keep the pancakes warm in the oven until all are done. Serve topped with the berries and a dollop of honey yogurt.

Makes 12 pancakes.

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Excerpted from Chicken and Egg by Janice Cole. Published by Chronicle Books Copyright © 2011 by Janice Cole. Photo Copyright © 2011 by Alex Farnum. Excerpted by permission of Chronicle Books. All rights reserved.