Give your immune system a boost with these yogurt-happy pancakes…and let the sun shine in with nutrient-dense sunflower seeds to accent them.
1. Measure flour, cornmeal, baking powder and salt into a large bowl. Whisk until well combined. Whisk eggs in a medium bowl; whisk in oil and pourable vanilla yogurt until smooth. Gently stir yogurt mixture and sunflower seeds into flour mixture, just until dry ingredients are moistened (a few lumps may remain). Let stand 15 minutes.
2. Heat a cast-iron griddle or large skillet over a medium flame for several minutes. When the pan is hot, add just enough oil to film the bottom. Swirl the oil so that it spreads across the cooking surface. To cook the pancakes: Ladle the batter onto the cooking surface, about 1/4 cup and several inches apart for each one. Cook the first side for several minutes, until bubbles have formed across the top surface. Flip and cook the other side until pancakes are cooked through, another 2-3 minutes. Serve pancakes immediately or keep them warm in a 200-degree oven while you cook the subsequent batches. Serve with maple syrup.
Copyright by Terese Allen