“Best pancakes I ever had!, Mmmmmm!”, says Mr. D. “Best pancakes I ever made!”, says me. No Kidding!! These are the lightest, puffiest, thickest pancakes I have ever made, they are absolutely delicious. I used vanilla non-fat Greek yogurt, but I’m sure other flavors of yogurt would be equally delicious, and give lots of opportunity to vary the flavor of these. Also you could add in other ingredients like blueberries, dried cranberries, banana, chocolate chips, etc.
The recipe makes 12 – 16 pancakes, and they can be frozen and reheated in a microwave on high for 40 – 50 seconds, so they are readily at hand for weekday mornings. I really like it that they contain so much yogurt which provides 9 gm. protein in 2 pancakes yet so little fat–only what the two eggs supply. This is a power-packed start to the day.
Yield: 6 servings
- 2 cups all – purpose flour (I used half white whole wheat flour.)
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 2 cups ( 16 oz. ) yogurt, preferable non-fat (I used vanilla flavored yogurt.)
- 1/4 cup water
- optional add ins: chocolate chips, dried cranberries, sliced ripe bananas, blueberries, coarsely chopped nuts
1. In a medium bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt, and water. Stir into dry ingredients just until moistened. Batter will be thick.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until second side is golden brown.
3. To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag.
4. To use frozen pancakes: place pancakes on a microwave-safe plate; microwave on high for 40 -50 seconds or until heated through.
I served these pancakes with my blueberry sauce that I wrote about here.
SOURCE: Taste of Home