Your children will enjoy preparing these pancakes!
Equipment
Small bowl
Large bowl
Measuring cup and spoons
Empty squeeze bottle (e.g. mustard or ketchup squeeze bottle)
Non-stick frying pan
Ingredients
3/4 cup (175 mL) plain yogurt
3/4 cup (175 mL) milk
2 eggs, beaten
1/4 cup (50 mL) butter, melted
1-1/2 cups (375 mL) whole wheat flour
3/4 tsp (3 mL) baking powder
3/4 tsp (3 mL) baking soda
3/4 tsp (3 mL) salt
Directions
In small bowl, combine yogurt, milk, eggs and butter.
In large bowl, stir together dry ingredients.
Add yogurt mixture all at once to flour mixture, stirring until just combined (batter will be thick).
Fill empty ketchup or mustard squeeze bottle with batter. Cut off nozzle to enlarge opening. Heat greased non-stick frying pan over medium heat. For each pancake, squeeze batter from bottle into fry pan, making alphabet letters.*
Cook for 2 minutes, or until bubbles appear on the surface, then turn and cook other side. Serve with syrup or pureed strawberries, canned peaches, or other favourite fruits.
*If batter is too thick, add a small amount of milk to squeeze bottle and shake well.
Made with whole milk ricotta, this easy dip comes together in about 10 minutes and is perfect for accompanying your favourite pita chips, crackers, or fresh veggies. Recipe created by Christopher Rivest, @may.eighty.five.
Packed with flavour, this ranch dressing features protein-rich Greek yogurt and fresh herbs for a elevated twist on a classic. Recipe created by Christopher Rivest, @may.eighty.five.
Fuel your day with this high protein smoothie, made with local dairy ingredients like cottage cheese for a rich, creamy, and irresistible texture. Recipe created by Jenn Messina, @jennthedietitian.