At Sonny's Blue Benn Diner in Bennington, Vermont,breakfast is an all-day affair and the Crunch-Berry Pancakes werecreated by the owner, Sonny himself. Stop by in the summer, whenthe berries are harvested fresh from a local farm.
Makes: 4 servings
Prep: 15 mins
Cook: 15 mins
- 1 1/2 cups low-fat vanilla yogurt
- 1 egg plus 2 egg whites
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups flour
- 1 1/2 cups low-fat granola
- 1 1/2 cups raspberries, half chopped
- 1 cup blueberries
- 2 tablespoons vegetable oil
- 4 teaspoons unsalted butter, at room temperature
- 4 teaspoons confectioners' sugar
- Heat a griddle or large nonstick pan over medium heat. Whisk together the yogurt, whole egg, egg whites and 1/2 cup water until smooth. Whisk in the baking soda and salt, then whisk in the flour until just blended. Stir in 1/2 cup granola, the chopped raspberries, the blueberries and 1 tablespoon oil.
- Drizzle 1 teaspoon oil on the griddle. Working in batches and using more oil if necessary, drop 1/4 cupfuls of batter onto the griddle and sprinkle about 1 tablespoon granola on top of each pancake. Cook until bubbles appear on the surface, about 3 minutes. Flip and cook until springy to the touch, about 1 minute. Divide the pancakes among 4 plates. Top each stack with 1 teaspoon each butter and confectioners' sugar and the remaining raspberries.
- Add more berries to the batter for a moist, natural sweetness and an antioxidant boost.
- Stick with a lowfat granola and use just a smattering for crunch.
- Slash sugar by skipping the syrup--use a touch of butter and a sprinkling of powdered sugar instead.