Whole Grain Pancakes with Berries and Greek Yogurt

Ingredients

• 250 g Strawberries (hulled and quartered)
• 150 g Blueberries
• 125 g Raspberries
• 125 g Blackberries
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Wash and Dry the Berries (5 minutes)

   • Place all berries in a large colander.
   • Gently rinse them under cool, running water, being careful not to bruise the more delicate raspberries and blackberries.
   • Spread the washed berries in a single layer on a clean kitchen towel or paper towels.
   • Gently pat them completely dry. This step is crucial to prevent a soggy fruit salad.
2. 2

   Prepare the Strawberries (2 minutes)

   • Once dry, remove the green leafy tops (hulls) from the strawberries using a small paring knife or a strawberry huller.
   • Cut the hulled strawberries into quarters or bite-sized pieces, depending on their size.
3. 3

   Combine and Serve (3 minutes)

   • In a medium-sized serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries.
   • Drizzle the freshly squeezed lemon juice over the berries. The lemon juice prevents browning and enhances the natural flavors.
   • Using a large spoon or a rubber spatula, gently fold the mixture together until the berries are just combined. Avoid over-mixing to keep the raspberries intact.
   • Serve immediately for the best taste and texture.

Ingredients

• 2 tbsp plain greek yogurt (with live active cultures, as starter)

Instructions

1. 1

   Heat the milk

   • Pour the milk into a large, heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). Use a thermometer for accuracy.
   • This step pasteurizes the milk and denatures the proteins, which helps create a thicker yogurt.
2. 2

   Cool the milk

   • Remove the pot from the heat and let it cool down to between 110-115°F (43-46°C).
   • This temperature is crucial; too hot and it will kill the starter cultures, too cool and they won't activate.
   • To speed up cooling, you can place the pot in an ice bath.
3. 3

   Inoculate the milk with starter

   • Scoop about 1 cup of the warm milk into a small bowl.
   • Add the 2 tablespoons of starter yogurt and whisk until completely smooth.
   • Pour this tempered mixture back into the main pot of milk and stir gently to combine everything evenly.
4. 4

   Incubate the yogurt

   • Cover the pot with a lid. Find a warm, draft-free place for it to sit undisturbed.
   • An oven with the light turned on (but the oven itself off) is a perfect spot.
   • Let it incubate for 8 to 12 hours. The longer it sits, the thicker and tangier it will become. Do not stir or jiggle it during this time.
5. 5

   Strain the yogurt

   • After incubation, the yogurt should be set like a soft pudding. It's now regular yogurt.
   • To make it Greek yogurt, line a large colander with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the set yogurt into the cheesecloth-lined colander.
6. 6

   Refrigerate and finish straining

   • Cover the colander and bowl with plastic wrap and place it in the refrigerator.
   • Let it strain for 2 to 4 hours. For an extra-thick yogurt, you can let it strain for up to 8 hours.
   • The clear or yellowish liquid that collects in the bowl is whey. You can save it for other uses.
7. 7

   Store the yogurt

   • Transfer the thick, creamy Greek yogurt from the cheesecloth to an airtight container.
   • Stir it for a smooth consistency. It will be very thick.
   • Store in the refrigerator for up to 2 weeks.

Ingredients

• 1.5 cup whole wheat flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 0.5 tsp salt
• 2 pcs large egg
• 1.25 cup 2% milk
• 2 tbsp unsalted butter (melted, for batter; for cooking)
• 2 cup mixed berries (fresh or frozen, for topping)
• 4 tbsp pure maple syrup (for topping)

Instructions

1. 1

   Combine the dry ingredients

   • In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt.
   • Make a well in the center of the dry ingredients and set aside.
2. 2

   Mix the wet ingredients

   • In a separate medium bowl, whisk the eggs until lightly beaten.
   • Stir in the milk and the 2 tablespoons of melted butter until just combined.
3. 3

   Make the pancake batter

   • Pour the wet ingredients into the well of the dry ingredients.
   • Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine.
   • Let the batter rest for 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.
4. 4

   Cook the pancakes

   • Heat a non-stick skillet or griddle over medium-low heat. Add about 1/2 teaspoon of butter and swirl to coat.
   • Once the butter is melted and sizzling, pour about 1/4 cup of batter onto the skillet for each pancake.
   • Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
   • Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
   • Repeat with the remaining batter, adding more butter to the skillet as needed.
5. 5

   Serve with toppings

   • Stack 2 pancakes per plate.
   • Top each serving with 1/2 cup of mixed berries and drizzle with 1 tablespoon of pure maple syrup.
   • Serve immediately and enjoy.