Greek yogurt pancakes
Perfect, fluffy pancakes for a leisurely Sunday breakfast.
Who can resist hot pancakes? I sure can’t. The only gripe I’ve ever had with pancakes is that everyone else sits down and starts eating while I’m still standing at the stove, flipping fresh batches. But eventually I got smart. I realized that if I keep the pancakes on a large platter in the oven (at low heat), I can keep several servings hot until I’ve fried the last light, fluffy one. Then I can sit down with my family and enjoy my breakfast together with them.
These pancakes are easy enough to make, and you can whip up a batch in 20 minutes. Naturally, someone else should set the table and have the butter, maple syrup, honey, jam or other favorite toppings at hand. (We like to dribble Silan, a not-too-sweet syrup made of date concentrate, over our pancakes. You can find Silan in Mediterranean stores.) You want to get the pancakes on the table as quickly as possible. Enjoy them with plenty of good, hot coffee or for the kids, cold milk. Finish your breakfast with fresh fruit.
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt
- 3/4 cup milk
- Oil for greasing the skillet
Blend the dry ingredients in a medium bowl.
Mix the melted butter, eggs, vanilla extract and yogurt in a large bowl.
Add the flour mixture to the wet mixture, mixing briefly.
Pour the milk into the batter and mix briefly again. It’s OK if a few lumps remain.
Heat your skillet over medium heat and add a half-tablespoon of oil. Pour 1/4 cup of batter onto the hot skillet.
Cook the pancake about 2 minutes, or until the surface has “pock” holes and the edges are brown.
Flip the pancake over and cook one minute longer. Transfer to a warm platter and keep frying new pancakes until the batter’s used up.
Add new small quantities of oil to the skillet in between pancakes if needed. Often only the first few need that little extra oil, and the next batches don’t.
Tips and notes:
Greek yogurt is simply regular yogurt that’s been strained. The result is a high-protein, low-sugar yogurt with a thick texture. If all you have on hand is regular yogurt, you can easily make Greek yogurt yourself.
About 20 minutes before you plan to start mixing the batter, spoon a cup of plain yogurt into a strainer. Place the strainer over a bowl to catch the whey as it drains out. Don’t let the yogurt drain longer than 20 minutes, or it may become too firm to work with easily.
Substitute almond extract for the vanilla to vary the flavor. Or add a teaspoon ground cinnamon to the dry ingredients for a cinnamon kick.
Related Topics: Breakfast