Greek yogurt pancakes! Best ever!!

Makes about 8 good size pancakes-

Ingredients:

• 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
• 2 eggs
• 2 Tbsp. melted butter or vegetable oil
• Oil or spray oil for cooking

Preparation:

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

Pasta with corn pesto---a new twist to pesto!!

Pasta with Fresh Corn Pesto
adapted from Bon Appetit, August 2010
serves 4 as a main course

• 4 bacon slices, preferably applewood-smoked
• 4 cups fresh corn kernels, cut from 4-6 ears
• 2 large garlic cloves, minced
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil
• 8 ounces fresh pasta (I made fettuccine)
• 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)

Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces.  Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain.  Pour off all but 1 Tablespoon of the fat.

Add the corn, garlic, salt and pepper to the skillet, and saute until the corn is just tender, but not brown, 3-5 minutes.  Transfer 1 1/2 cups of the corn to a small bowl and reserve.  Transfer the rest to a food processor, and add the pine nuts and 1/2 cup of Parmesan.  With the machine running, slowly stream the oil through the feed tube and blend until pesto is almost smooth.  Set aside.

Cook pasta in a large pot of boiling, salted water until just tender, but still firm to the bite (not quite as done as you would want it).  Reserve 1 1/2 cups of the pasta water and drain the pasta.  Return pasta to the pot and add the pesto, reserved corn kernels, and 1/2 cup fresh herbs.  Toss well and add pasta water 1/4 cup at a time until the desired consistency is reached.  Cook an additional 2-3 minutes, or until pasta is cooked through.  Season with additional salt and pepper if needed.


Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon.