EEE Cooks: Yogurt Pancakes (Recipe)

Yogurt Pancakes

Yogurt serves as a nice substitute for buttermilk in these pancakes. They might not be buttermilk pancakes, but they get nice and thick and taste great.

Servings and Times

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Tools and Appliances

Links Provided By

Ingredients

2 cup all-purpose, unbleached flour

4 teaspoons baking powder

2 tablespoon sugar

½ teaspoon salt

2 eggs

1⅔ cups plain low-fat organic yogurt

⅓ cups skim milk

chocolate chips

We pre-heat the griddle to 375 degrees.

In a large bowl, we combine the dry ingredients and mix them well.

In a medium-sized bowl, we beat the eggs slightly with a fork. In a large measuring cup, we mix the yogurt and milk, which are then added to the eggs. After stirring, we add the egg/milk/yogurt mixture to the dry ingredients and stir with a wooden spoon until just combined. We leave some small lumps in the batter so that we don’t overmix the batter.

We spoon ¼ cup of the batter onto the griddle for each pancake. For those pancakes that will become chocolate chip pancakes, we immediately distribute the chocolate chips in the batter before it begins to get heated.

When the edge of the pancakes begin to harden (there aren’t many bubbles as in other pancake recipes), we flip the pancakes. We cook the opposite side for about another minute and serve immediately with butter and maple syrup.

Search Google for other Yogurt Pancakes recipes