Grapefruit Yogurt Pancakes or: How I Learned to Stop Worrying and Love the Can

The Inn On Coventry has these Lemon Ricotta pancakes that make mornings worth getting up for (if only to get back into bed afterward to sleep off the food coma).  They taste like a sunny day with melt-in-your-mouth scattered clouds.
The other morning I woke up craving them, but I didn’t want to drive to the Inn and all I had was a grapefruit and some greek yogurt.

That’s why they say: necessity is the mother of invention.  Hunger is the father, desperation is the nanny, and unwillingness to change out of pajamas is the kooky neighbor.

Ingredients (adapted from Dara & Co. @ Minnesota Monthly)

  • 1 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 Tbsp grapefruit gratings
  • 1/2 tsp. salt
  • 1/2 cup grapefruit juice
  • 3/4 c. plain greek yogurt
  • 1/8 – 1/4 cup brown sugar
  • 1 egg, lightly beaten
  • 3 Tbsp unsalted butter, melted
  • 1 28 oz can, emptied, cleaned, and opened on both sides

Thoroughly combine the flour, baking powder, baking soda, gratings and salt in a small bowl.  Combine the grapefruit juice, yogurt, brown sugar, egg, and butter until well-mixed in a large bowl.  Carefully dump the dry stuff onto the wet stuff, and use a spatula to gently fold the two mixtures together until just combined.  I ended up adding another 1/2 cup grapefruit juice because I thought it was too thick, but then the pancakes ended up a little lighter than I was expecting.  Heat a skillet on medium heat, put a 28-oz on it, then spray the inside of the can and the part of the skillet encircled by the can.  Pour a thin amount of batter into the circle using a spoon and spread it out with the back of the spoon.  Wait about 10-15 seconds, then lift the can.  After about 1 minute or when bubbles form on the periphery of the pancake, flip over.  When done, transfer to a plate or to a cookie sheet in the oven at 200F if you’re trying to make a bunch at once.  Serve with powdered sugar, butter, maple syrup…yup.

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6 Responses to Grapefruit Yogurt Pancakes or: How I Learned to Stop Worrying and Love the Can

  1. Smita says:

    Yum! Have been looking for a new breakfast recipe, think I will try this soon!

  2. Oooh these look yummy!

    I can totally relate to your blog-I am in pharmacy school and baking is my outlet too. It can be soo stressful! We’ll get there 🙂 KIT


    • Anita! says:

      I have a friend in pharmacy school up in Wisco! She is really busy…in my opinion, anyone who has to use organic chemistry on a regular basis is crazy smart though, so I’m sure you’ll be just fine! I’ll track your blog and pick out a good stress-reliever recipe to try soon 😉

  3. Sarah says:

    I noticed that in the recipe this was adapted from, she explicitly says that you need full-fat rather than greek yogurt for this recipe, but Greek was all you had in the house. I’d love to know your thoughts on this, if you thought it was fine with the Greek, or would be better with regular?

    • Anita! says:

      I thought it was fine with Greek! If I remember correctly, her recipe didn’t call for any sugar? Mine does, maybe because Greek yogurt is tangier. As far as structure/consistency, I thought they turned out tender but not the fluffiest pancakes on the block. Perfect for a Sunday breakfast that also allows you to do something other than nap afterward 😉

      • Sarah says:

        Finally had the ingredients/time to try these! Although admittedly I used regular yogurt (greek was more than twice as expensive at aldi!) and cut out the sugar, they were delicious!
        Fun idea: I didn’t have a can, so I used a big heart-shaped cookie cutter for the boyfriend’s pancakes and they turned out pretty cute.

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