Recently The Pioneer Woman has been talking about her love for plain yogurt and answered the question "What the heck do I do with plain yogurt?". This weekend I decided to use some of my homemade yogurt in place of buttermilk in a pancake recipe from my old yellow Pillsbury Cookbook. Of course, I added some vanilla and cinnamon too. The result was delicious! Even my hubby who fancies himself a pancake connossieur approved. They're great for a weekend breakfast! If you have any leftovers, just freeze them and reheat in a toaster oven at a later date.
Yogurt Pancakes
(Makes sixteen 4-inch pancakes)
2 eggs
2 cups plain yogurt
1/4 cup melted butter (or oil)
1 3/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
dash of cinnamon
- Preheat griddle to 375 degrees.
- In mixing bowl, beat eggs; beat in yogurt and melted butter.
- Add remaining ingredients and beat only until large lumps are gone.
- Pour onto lightly greased hot griddle. Cook until bubbles form and edges are cooked; turn and brown the other side.
4 comments:
Love it! I'm going to have to try and make these. See you Thursday!
I stumbled upon your blog via "Life as Mom" and just had to leave a comment after coming across this recipe! What a great use for all the yogurt I have! Hopefully my daughter will enjoy 'em too.
Are you supposed to add milk at all? my batter was very thick and did not spread out when placed onto the griddle so I added milk to thin it out and it worked fine...they were very fluffy and delicious! Thanks!
Personally, I don't add milk. The batter is thick, but I just spread it out with a spoon. It does spread out a little on its own. I use whole milk yogurt - I'm not sure if that makes a difference or not. Glad you enjoyed them! We had them for dinner last night and the girls thought I was the best mom ever. I experimented with using coconut oil for some of the butter and almond meal for some of the flour. They tasted good that way too.
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