by SmallKitchCara
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Photo by SmallKitchCara
SmallKitchCara's Notes:
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1
egg
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1
egg white
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1/2 cup
plain yogurt, low- or non-fat is fine
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3 tablespoons
flour
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1/4 teaspoon
vanilla extract
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1 teaspoon
sugar
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1 pinch
salt
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1 teaspoon
butter
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1/4 cup
pomegranate seeds
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maple syrup, warmed, for serving
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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 the hotline about this step!In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Ask the hotline about this step!Scrape 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 the hotline about this step!Melt 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 the hotline about this step!Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.
Ask the hotline about this step!Delicious. 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.
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.