On Air and At Sea with Lemon Yogurt Three-Grain Pancakes

Cameras and questions at the ready, Jackie Ward and Mike (the super fun camera guy, okay, Jackie’s super fun too) from the local NBC station, WCSH6’s the Morning Report, spent a morning with us in the galley, in the garden and then on the bay.  We had Lemon Yogurt Three-Grain Pancakes with Berry Syrup for breakfast and Asian tacos and spring rolls for lunch. We were especially relieved when the day turned out to be a gorgeous one and the sunny shots were easy to come by.  Thank you universe (and Jackie and Mike).

Here’s part one of two segments airing on WCSH’s Morning Report.  The second we’ll post when it airs.  If you are local, be sure to tune in between 6 and 7am tomorrow morning! This recipe also ran with the Maine Ingredient column in last week’s Portland Press Herald.

Multi-Grain Lemon Yogurt Pancakes with Fresh Berries

3/4 cup all-purpose flour
1/2 cup rye flour
1/2 cup whole wheat flour
1/4 cup corn meal
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup yogurt
1/2 cup whole milk
1/2 teaspoon lemon zest; zest from one lemon
3 tablespoons lemon juice; juice from one lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 eggs
3 tablespoons unsalted butter, melted, plus extra for the skillet

In a large bowl, combine all of the dry ingredients.  Make a well in the center and add all of the wet ingredients.  Mix well with a whisk starting in the center and working outward.  Mix only until just combined.  Let rest for 15 to 30 minutes.

Turn the oven on to warm.  Heat a large griddle or skillet over medium-high heat for several minutes.  Coat the griddle  with a small amount of butter and ladle the pancakes onto the griddle.  When the pancakes begin to bubble on one side, it’s time to flip them to the other side.  Cook until they are golden brown on both sides.  Transfer the first batch to the oven to keep warm and cook the second batch.  Serve immediately with fresh berries or a berry syrup.

Makes 12 pancakes

Fresh Berries with Lemon
2 cups mixed berries such as blueberries, raspberries and strawberries
(hulled and quartered)
2 tablespoons sugar
1 teaspoon lemon juice

In a small bowl combine all ingredients and set aside while the pancakes are cooking.  Serve immediately on top of the pancakes.

Raspberry, Strawberry Syrup
1 cup raspberries
1 cup strawberries, hulled and quartered
1/2 cup sugar
1 teaspoon vanilla extract

Combine the berries and the sugar in a small saucepan.  Bring to a boil and boil for 5 to 10 minutes.  Remove from heat, add the vanilla and serve. Will keep in the refrigerator for up to 2 weeks.

Makes 1 1/2 cups of syrup