By Hannah Hassler
My all-time favorite meal is breakfast. I never miss it and am always a little sad when it’s over! One of my favorite indulgences are pancakes, maybe because I have a serious sweet tooth and having an excuse to glug copious amounts of Vermont maple syrup on top of something as equally delicious as the syrup itself catches my attention…quickly. I whipped these up when my family was visiting from out of town this past weekend, and everyone loved ‘em. I’ll admit, separating out the egg whites and beating them separately was a little time consuming, but worth it because it made the batter lighter and fluffier. In batch number two (duh, everyone loved them and ate them too quickly and wanted more!), I skipped the dividing the egg part and honestly they tasted just as good – but maybe it was all that maple syrup?
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 small containers vanilla Greek yogurt
1 K-Cup® pack of Green Mountain Naturals® Hot Apple Cider, brewed on a 8-ounce setting, cooled completely
2 eggs, separated (keep the egg whites, you will add these in later!)
In a standing mixer, combine dry ingredients, the flour, sugar, baking powder, baking soda and salt. In a second bowl, combine wet ingredients, the yogurt, cider and egg yolks. Combine the wet ingredients with the dry ingredients in standing mixer. In a third bowl, beat the egg whites until stiff peaks form. Fold in the egg whites to the batter. Heat your pan on medium heat. Grease the pan using butter or non-stick spray. Use a ¼ cup spoonful to make each pancake. Cook until brown on each side.