Polly’s Pancake Parlor – Kathie’s Chilled Yogurt Soup

Polly's Pancake Parlor

Up in the White Mountains of New Hampshire, there’s an amazing restaurant, Polly’s Pancake Parlor, that has been around for decades serving delicious breakfast and lunches to hungry locals and tourists alike. I’ve been going to Polly’s since I was a little kid, whenever I would visit my Mom’s family in nearby Bethlehem. The routine is always the same – piling in the family station wagon/mini-van/rental car, driving along verdant, curvy New Hampshire roads, reading the roadside historical signs until suddenly we come around a curve, see the sign for the country’s first ski school and ten seconds later arrive at breakfast paradise – Polly’s Pancake Parlor! The pancakes are served in two batches of three, made fresh by your server, and you get to customize both the batter and the ingredients. Buttermilk with blueberries? Whole wheat with walnuts? Whatever you’d like. After a delicious meal of pancakes, waffles, oatmeal, or pretty much anything that is made more delicious with the addition of maple syrup, everyone lumbers outside, soaks up the beautiful view of the mountains, and poses for a picture on Trot-trot II, the wooden horse out in front of the restaurant.

Trot-trot II portrait, NH

How old does one have to be to stop posing on Trot-trot? I’ll let you know when I figure it out.

The family who has run Polly’s since it opened, the Dexters, put out this small, spiral bound cookbook with recipes from the restaurant. So many of them are delicious bread and pancake-based recipes, but the one I made for lunch today is a chilled yogurt soup with a surprising kick of maple flavor. It’s a nice complement to a breakfast full of fried or griddled foods, and we usually get a bowl of it to pass around the table towards the end of our (nearly) annual pilgrimage. It’s an incredibly quick and easy recipe, basically straight from the blender to the bowl – no chopping or heating required.

Chilled Yogurt Soup

Kathie’s Chilled Yogurt Soup

Serves 2
Prep time: 5 minutes
Total time: 5 minutes

  • 2 cups strawberries, blueberries, peaches or raspberries [whatever fruit is in season, basically -J]
  • 1/4 cup cold water
  • 1/4 cup orange juice
  • 1/4 cup maple syrup
  • 1 cup yogurt

1. Wash and hull the berries.

2. Place berries, water and orange juice in a food processor or blender and puree. Add maple syrup and yogurt and blend again. May refrigerate for later use if so desired.

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2 responses

    • I must add that this is my favorite recipe from this cookbook! One word of caution – if you use blueberries, serve immediately. If you hold it too long, it turns a very unappetizing shade of gray and you will have to convince your guests that it’s ok to eat and actually really delicious 😉

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