Pancake Friday: Apricot Almond with Crème Anglaise

28 03 2014


I completely planned ahead last week and had this post just about ready to go before I left for my work travels.  The few decent pictures I snagged were edited and uploaded into the Media Library, and I typed up the recipe in Word.


The only problem? I didn’t get around to putting the two into an actual post until last night! Clearly, I’ve been a bit busy lately!

I’ve had these pancakes on my mind for some time now. A month or so ago, I spotted Chobani’s apricot yogurt and immediately started planning pancakes that would include it.



Several weeks passed, and eventually so did the expiration date on that yogurt I was planning to use! The next time I went grocery shopping, I grabbed another and told myself I HAD to use this before it expired!

Apricot Almond Pancakes

I referenced my Flavor Bible to see what it suggested to pair with apricots, and settled on almonds and “cream”. For the cream I figured I’d take a stab at some crème anglaise, since it was perfect on my pancakes at Snooze.

I followed this recipe for the creme anglaise, but without the vanilla bean, just vanilla extract. I didn’t follow the instructions to a T, so I don’t think mine turned out exactly right, but it still tasted yummy!

I also took a bit of time and rehydrated (sort of) some dry apricots in some sweet white wine. I didn’t take a picture because I used unsulphured apricots, which aren’t the pretty orange ones. They didn’t quite reheydrate properly, but they still tasted good with the added sweetness and moisture from the wine. I added some of the wine to the batter afterwards and I think it made the pancakes turn out a little flat, but they were still tasty! You can certainly leave out the wine if you’d like!


Dry Ingredients:

1 cup all purpose flour
½ cup cake flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup crushed sliced almonds

Wet Ingredients:

1 container apricot Chobani
1 cup milk
about 2 egg whites (from the leftovers from crème anglaise)
2 TBS honey/agave
¼ tsp vanilla extract

Stir in:

Chopped dry apricots

(I soaked mine in about 1/2 cup sweet white wine. I reserved 2-3 TBS and added to the batter. This is optional!)


Top with creme anglaise and sliced almonds!

Blackberry Banana Pancakes

4 10 2013

Most of this summer, I’ve been getting in early(ish) morning workouts with the XP gang. Depending on the day, we typically start between 6:15am and 6:30am. This start time allowed me exactly enough time to get in an hour-ish workout, jump in and out of the shower, and make it to the office by 8:00am.

For the past month, I have no longer needed to take that rushed shower, since I’m working from home and don’t really get started on the computer until 9:00am. In fact, I typically have about an hour and a half to do whatever I want before work actually starts! I’ve been surprisingly productive during this “pre work” time- I’ve run to the post office, gone grocery shopping, cleaned the kitchen, and yesterday morning I had plenty of time to make some delicious pancakes!


Thursday is track day, and we did a tough set of 8 x 800s. I actually had a really great workout – it’s amazing how fast you can run when a pack of college cross country runners is coming up behind you! Exhausted and starving after the workout, I decided I was going to reward myself with some pancakes.

pancakes 1

Initially, I was going to take the easy way out and use my favorite mix. But there is no substitute for the real deal, so I opted to make a small batch from scratch (haha, I rhyme!).

IMG_0654Let me tell you, these hit the spot. And thanks to the addition of some Greek yogurt, I got in some extra protein and my tummy was satisfied all morning long. Bonus: I have leftovers for tomorrow! That’s a win in my book!

Blackberry Banana Pancakes

Makes about 8 pancakes


1 cup whole wheat flour
1/4 cup dry oats
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 small container Chobani Blackberry Yogurt
1 1/4 cup milk (I used Almond Breeze’s coconut almond<–my fave!)
1 egg
1 handful of blackberries, roughly chopped
1/2 banana, cut into small pieces

How to:

In a medium sized bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt). In a small bowl, combine the wet ingredients (yogurt, milk, egg). Stir the wet ingredients until blended well. Pour the wet ingredients into the dry and stir until just combined. Fold in the blackberries and bananas.

On a hot griddle (or large, greased fry pan in my case), pour about 1/2 cup batter. Allow the batter to bubble. After the bubbling has nearly come to a stop and the edges are starting to cook, the pancake is ready to flip. Cook a few minutes on this side until browned and cooked through. Top with fresh berries and syrup. Enjoy!

blackberry banana pancakes3