Yogurt Pancakes with Lemon Devonshire

With all of the berries we have here in the Northwest it seems a shame to only have breakfast in the morning! So, we had to have pancakes in the evening the other night. Was so easy and so good. Even a bowl of cereal with berries on top would have been just fine with me! That, or a banana/berry milkshake!

Yogurt Pancakes
Adapted from Ina Garten


Stir together:

3 cups flour

¼ cup sugar

4 tsp. baking powder

1 Tbsp. sea salt

Whisk in:

1 cup plain ol’ yogurt

1½ cups PLUS 2 Tbsp. milk

4 eggs

2 tsp. pure vanilla extract

Zest from 1 small lemon

Directions:

Add the wet ingredients to the dry ingredients

Stir until well mixed. Do not over mix!

Using about 1/4 cup measure, ladle onto griddle that is heated on medium heat.

Make sure the griddle is oiled.

Allow pancake to cook until small bubbles start popping up.

Flip pancake and let cook for about 2-3 more minutes.

Keep pancakes warm in a 200* oven. {Be sure to keep them toasty and covered!}

Serve pancakes with fresh blueberries and HEAPS and HEAPS o' CREAM!



Lemon Devonshire Cream:

½ cup heavy cream

8 oz. softened cream cheese {room temp}

1 tbsp. powdered sugar

½ cup sour cream {I like Daisy Brand...full fat!}

Zest of 1 small lemon

1 tsp. lemon oil, pure lemon extract or lemon curd to taste

Directions:

*Beat heavy cream until it is well-whipped {not butter!!!} and add the rest of the ingredients.
*Beat until all ingredients are incorporated.
*Keep chilled until ready to serve.


Do you ever enjoy breakfast for dinner? If so, what is your favorite thing to fix or pour?