Yoghurt Pancakes
Ingredients.
- 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
- 1 1/2 T sugar
- 1 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2 large eggs
- 1 c yogurt (vanilla or plain)
- 1 t vanilla (leave out if using vanilla yogurt)
- 1 c fresh or frozen fruit (optional)
Steps.
1. In a medium-sized bowl, whisk together the dry
ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the
dry ingredients.
2. Add wet
ingredients into the hole and whisk together wet ingredients, until
just barely mixed together, leaving it lumpy.
3. Mix the dry
ingredients into the wet ingredients just until mixed. Leave it
lumpy.
4. Let mixture sit
for at least 5 minutes, more if you can. It will almost double in size and
bubbles will form from the baking soda reacting with the yogurt (see photo
below).
5. Pre-warm a pan
on medium-low heat.
6. If you want to
add fresh or frozen fruit, let the mixture rise first (step #4), then
place the fruit on top of the mixture and carefully fold in the fruit with a
spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn
pancakes until they are golden in color on the pan side, and on the upper side
they form bubbles (see photo below).
10. Turn over the
pancakes once the bubbles begin to become solidified. The second side will take
less than half the cooking time as the first.
11. Serve with a
bit of warmed syrup, jam, compote, or something else that strikes your
fancy!
Makes 8 medium-sized pancakes.
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