Cloud Cakes



2 large or extra large eggs
3 tablespoons whole wheat pastry flour or unbleached white flour
41/2 teaspoons light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 teaspoon vanilla extract
unsalted butter
Maple Walnut Syrup

Heat 1 cup natural maple syrup (B-grade has a richer flavor, but any grade will do) until warm. Add 2 teaspoons rum and 1 teaspoon pure vanilla extract and mix well. Add 1/4 cup chopped, toasted walnuts, and serve over pancakes.


In a medium bowl, beat eggs and sugar until light and foamy. Add flour, baking soda and salt and mix until just blended. Add pure vanilla extract and yogurt and blend just until there are no big streaks. Allow mixture to rest at least 10 minutes before proceeding.

Heat griddle or heavy large skillet over medium heat. Grease with butter. Spoon 1 tablespoon of batter on griddle for each pancake. Cook until tops are bubbly, about 1 minute. Turn pancakes over and cook until second sides are golden, about 1 minute.

Transfer pancakes to an oven heated to 200 degrees, to keep warm. Repeat with remaining batter, adding additional butter as needed. Serve with Walnut Maple Syrup or jam.


A special tip for using vanilla: Place a vanilla bean split vertically in a bottle of pure maple syrup and allow it to sit two weeks before using. The flavor is incredible! You can continue to use the bean as it will infuse flavor for six months to a year, depending on how quickly you use up the syrup.