Orange Yogurt Pancakes with Fresh Raspberries
1 1/2 cups unbleached flour
1 1/2 t baking soda
3/4 t baking powder
1 T brown sugar
1/4 t salt
2 eggs
1 1/2 cups plain yogurt
1/2 cup milk
zest of 1 orange, minced
1/2 cup fresh orange juice
1 T butter, or oil for cooking
DIRECTIONS
In a large bowl, combine the dry ingredients. In a separate bowl, lightly whisk the eggs. Add the liquid ingredients to the eggs and stir well to combine. Add the wet mix to the dry mix and gently fold them together. Let the batter rest for a few minutes as your griddle heats up to 350 degrees F.
Brush the griddle with a light coat of oil or butter and use a 1/3 cup measure to ladle the batter onto the pan. Cook until small bubbles appear on the uncooked surface and the edges begin to dry. Flip the cakes over and cook a few minutes more. Serve immediately with fresh raspberries and maple syrup.