My Family's Yogurt Pancakes
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Author Notes: Every time I make these pancakes I conjure up many happy mornings spent with my family. I recently shared them with my boyfriend and he continues to talk about them. I feel as if every family has their own "special" pancake recipe. I love using Straus creamery, and being from the Bay Area, I love supporting local farmers. - hope.thurman
Serves 15-20 small to medium sized cakes
- 1 cup plain yogurt
- 1 egg
- 2 tablespoons Safflower Oil
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- salted butter
- Combine the yogurt, egg and oil in a medium bowl. Whisk well. (I use non-fat plain yogurt. I love the tartness and I've found that whole yogurt gives a different texture in the final product that's not as good as non-fat. I promise, you'll get all the fat you need in the butter added to the pan.)
- In another small bowl mix the flour, sugar, baking powder, baking soda, salt (I use anywhere from 1/2 to 1 tablespoon sugar. If you're using vanilla or another type of yogurt, don't add the sugar, they'll be too sweet. I like the tartness of the yogurt so I usually only add a little sugar. And I also add a pinch more salt because I'm a bit salt crazy). Add to yogurt mixture and mix well, making sure all the flour is combined. Let stand for at least 5 minutes until it looks as if the batter has almost risen.
- Heat griddle or pan on the stove on medium-low heat. Make sure the pan is hot enough, but not too hot. Drop about a half of stick of salted butter on a griddle or in a pan. Make sure it sizzles, but doesn't brown. Take a tablespoon and drop spoonfuls of batter down. The batter should be a bit thick. Don't make them too big; about half the size of the palm of your hand. When bubbles appear in the batter in the cake, flip with a small spatula (anywhere from 7-12 minutes, depending on the perfection of your hot griddle). Cooked side should be a golden brown, cripsy and firm. While the other side finishes cooking, drop a slice of butter on each cake. Once it melts, serve on a warmed plate, hot, with vermont maple syrup and more butter if desired.
- Make in batches and store in a low 150 degree oven if serving for more than 2 people. Great with maple bacon and/or chicken apple sausage.
- Nap after.
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over 2 years ago mcs3000
Love pancakes. Just got some great sausages in my csa so they'll be perfect with it. Breakfast tomorrow - can't wait. Will make sure to do #5! Finally, props to @jestei for finding this.
over 2 years ago hope.thurman
What a great accompaniment. Glad you will be enjoying them sooner rather than later!
over 3 years ago Daphne
Thank you for the corrections.
I used a griddle built in the center of our very old Chamber's cooktop for these pancakes this morning! I let the gas griddle heat up on medium for several minutes before melting the butter and adding the batter . When the butter hit the heavy griddle it started foaming so I eased the chunk over the entire griddle surface and cooked 3/4 of the recipe in very small pancakes all at once! My husband and our doggies were standing around the griddle so we devoured them together quite quickly! Delicious!!!!
over 3 years ago merec
Pancakes were good, but salt amount is way too high. I'd go with 1 teaspoon next time.
over 3 years ago hope.thurman
You must allow me to comp you a bottle of maple syrup!! I'm SO sorry. This is the first recipe I punched in and I had trouble with my mouse pad and the measurements. I got mixed up with the sugar and the salt! Sugar is supposed to be a tablespoon and salt is supposed to be 1/2 teaspoon. I"M SO SORRY!! Please give me your address!!
over 3 years ago dymnyno
Your pancakes sound delicious....using Straus yoghurt is a great move...the best ! (ps: it says under comments that I am logged in as Antonia James... whom I greatly admire...but I am actually dymnyno)