Sunday, May 8, 2011

So...It's Been Awhile

I will admit, I fell behind a bit on blogging.  My last days in D.C. were pretty hectic with finals, moving out of the dorms and moving into my summer accommodations.  It was kinda bittersweet.  I was so glad to be going home for awhile to see my family and not have to deal with school, but I hated that I had to say goodbye to so many people.  Since I will be in Brussels next semester, there are some people that I won't see until spring of next year!  That said, I couldn't help but feel relieved that I have an entire month to laze around before I start my internship.

Of course, the first order of business when I got home was to reacquaint myself with the pantry!  Living in the dorms with only the amount of food that can fit in a mini-fridge means that whenever I come home I am amazed by the cornucopia of noms in the pantry.  You better believe I nom'ed on some greek yogurt and fresh fruit and veggies as soon as I got home.

After I ate my fill of wonderful, full-sized fridge food, I turned my attention to Mother's Day!  Now, for those of you that don't know me, I have pancakes for breakfast on Sunday, Mother's Day is also on Sunday.  So, what did I do to show my appreciation for my wonderful mother on this special day?  I made her special Mother's Day pancakes from scratch!

I adapted the recipe for these pancakes from the Chobani website, which makes my favorite Greek yogurt and added some awesome toppings for a brilliant, healthy, breakfast.  And since I  was blessed with the infinitely amusing gift of a Williams Sonoma pancake pen this Christmas, I couldn't pass up the opportunity to make them heart shaped!

 Chobani Lemon Pancakes with Cherry Jam

  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup eggbeaters
  • 1 1/2 cup (2, 6oz Containers) Lemon 0% Chobani Yogurt
  • 1/2 cup almond milk
  • vegetable oil cooking spray
  • cherry jam
  • powdered sugar
Mix flour, baking powder, baking soda, and salt in a large mixing bowl.  In a separate container, mix eggbeaters, almond milk, and 2 containers of lemon Chobani.  Whisk together wet and dry ingredients.  Heat skillet to medium heat and add cooking spray.  Scoop 1/4 cup of pancake batter into pan and flip when bubbles form in the batter and pancake is golden brown. Serve with cherry jam and powdered sugar.
I think that she enjoyed them, and since this recipe made just about a million small heart-shaped pancakes, so did my sisters, my dad, and I.  In fact, my dad told me that he wasn't sure how they would turn out but he thought they were pretty good with the yogurt.  Of course, this was on his third trip to the counter for pancakes...

I am going to try and post more frequently now that I am not writing finals and moving, so look for more posts coming soon!


  1. I can attest to the absolute yumminess of these pancakes. They have a consistency of a hybrid between a pancake and a crepe. They are smooth, creamy and very tasty. The combo of the hint of lemon from the yogurt and the fruit (mine had fresh blueberries) was sublime!!! I can also attest to the wonderfulness of my daughter who was so kind and thoughtful to wake up and make these for me. It is so great to have her and all my girls with me, even for a little while. Thanks my sweet!!! Love you, Mom

  2. Great adaptation! Can't wait to share these with our fans. Thanks for joining us for breakfast.

    Emily, Communications Manager, Chobani