by SmallKitchCara
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Photo by SmallKitchCara
SmallKitchCara's Notes:
Expand1 egg Ask a question about this ingredient
1 egg white Ask a question about this ingredient
1/2 cup plain yogurt, low- or non-fat is fine Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
1/4 cup pomegranate seeds Ask a question about this ingredient
maple syrup, warmed, for serving Ask a question about this ingredient
Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
Ask a question about this stepIn a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Ask a question about this stepScrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Ask a question about this stepMelt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Ask a question about this stepTop with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.
Ask a question about this stepDelicious. Thank you!
Light, and pretty, and not too sweet. Cannot wait to try them this weekend!
I made these this morning and they were delicious. I really liked the tanginess of the yogurt, with the sweet tart of the pomegranate seeds, and the mellow maple syrup. The recipe doubled well. Will definitely make again.
These looked (and sounded) so wonderful, but then you said "ricotta" and I just HAD to have them with the ricotta substitute! Thank you - they made a perfect dinner!
These looks fantastic, I love pomegranate!
I'm not a big sweets gal when it comes to breakfast, so I love the idea of adding pomegranate seeds together with the maple syrup to give it a burst of tart, fruity flavor.
Thanks, CharlieH! Three tablespoons of flour, now added to the recipe.
You need to add flour with an amount in your ingredient list. Minor thing.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I just made these and they're wonderful! The recipe was spot-on, they turned out beautifully on the first try. The tanginess is great---it makes the syrup necessary rather than excessive.