Pancakes & Shrimp

CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes

2 cups AP flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 cup Milk (whole, 2% or skim)
1 cup Fresh Washed Blueberries
6 tbsp Butter

Method of Preparation:
Mix dry ingredients and set aside. Mix yogurt, egg and milk in a separate bowl and add to dry ingredients and gently combine. Heat a griddle pan over medium heat and melt butter in it

Ladle pancake batter onto hot butter. When the edges begin to bubble arrange blueberries on pancakes and flip. Cook an additional minute and serve with butter and choice of syrup.

FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad

16 12/25 Raw Shrimp
2 tbsp Olive Oil
½ tsp Black Pepper
½ tsp Paprika
½ tsp Dry Oregano
1 clove Garlic, chopped
1 tbsp Thyme, chopped
2 tbsp Lemon Juice
1 tsp kosher salt

Method of Preparation:
Pre heat oven to 425 F. Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a parchment lined baking sheet and bake for 15 minutes.


1 cup Cucumber, seeded and peeled
1 clove Garlic
1 tbsp Kosher Salt
2 cups Greek Yogurt
2 tbsp Fresh Dill, chopped
1 tbsp Lemon Juice
¼ tsp Cracked Black Pepper

Method of Preparation:
Puree cucumber garlic and salt in food processor. Turn out onto a cloth napkin or kitchen towel and press excess liquid out. In a mixing bowl combine pressed garlic / cucumber with remaining ingredients. Adjust seasoning if needed.


2 Roma Tomatoes, 1” dice
1 Seedless Cucumber, 1” dice
½ Red Onion, ½” dice
½ cup Pitted Kalamata Olives
3 tbsp Extra Virgin Olive Oil
1.5 tbsp Lemon Juice
2 tbsp Fresh Dill, chopped

Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.