Tuesday, December 1, 2009

Yogurt pancake recipe

(Freedom fighters need to eat, too.)

Yogurt Pancakes or Waffles
Serves 4-6 people

3 eggs beaten
3/4 cup yogurt (plain or flavored – I use vanilla)
1 cup milk
1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tbsp sugar
4 tbsp melted butter (half a stick)

Mix all together with a whisk or beater. Lumps are OK. Let batter sit for 5-10 minutes before cooking. Use 1/4 cup batter for each pancake. Pancakes will be about 4 inches in diameter. You can add nuts or fruit once they are on the grill, but I’ve found they fly off when you flip the pancakes. Make sure your griddle is hot enough. When you flip the pancakes they should be an even, dark brown.

For waffles, pour the batter in an X pattern across the griddle. Use two 1/4 scoops of batter for each leg of the X. This will make 4 waffles.

Serve pancakes or waffles with melted butter and warm syrup. You might also try topping them with vanilla yogurt (or whatever flavor you prefer) and fresh blueberries.

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