Yogurt pancakes with pomegranate
Pancakes
American cuisine
I have fond memories of eating pancakes as a kid. As an adult, I'm terribly picky about them, not to mention more easily thrown into a stupor after carb-overloading. But at the resort my family often goes to over Christmas, there are amazing, enticing pancakes, and those I'm unable to resist. They are unusual, ricotta pancakes cooked thin and dense, and served with passion fruit syrup and a pool of butter. At home, I'm more likely to have yogurt in the fridge than ricotta. I happened to have been given a pomegranate as a gift recently, and I subbed that for the passion fruit--if you don't have one, add berries, bananas, or sauteed apples. Since these pancakes are light on the flour (actually, sort of light on ingredients in general), the end result is airy, not-too-sweet, and satisfying.
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