I made the absolute best pancakes for breakfast the other day. They were thick, fluffy, and just melted in your mouth. My kids adored them too! As a bonus, they are actually somewhat healthy depending on the type of milk/flour you use. I just have to share!
- 2 Eggs
- 2 Individual sized yogurt cups in flavor of choice (I used Vanilla)
- 3 cups flour of choice (I used self rising white because it was on hand)
- 2-3 cups of milk
- 3-4 Tbs oil of choice (I like extra virgin olive, but canola or vegetable works too)
- Pre-heat griddle to 250-300 degrees.
- In bowl, crack two eggs, dump in yogurt, and flour. Stir.
- Slowly pour in milk while stirring until the batter reaches desired consistency. You may or may not use the entire 3 cups, or might need more.
- Cover the griddle with your oil.
- Pour batter onto griddle in pancake amounts (small, big, shaped, etc.) a trick my husband taught me: use a measuring cup.
- When the bubbles have all surfaced and popped, flip your cakes (it will look like the surface of the moon, all holey and crater-y). It might take a bit longer than your usual pancake recipe, and don’t give in to your temptation to turn up the heat…these will burn easier, and you want to make sure they are cooked all the way through. A few more moments on the other side and they are finished!
- If you are part of my family, you would smother the pancakes in butter and drizzle a bit of butter-flavored syrup on. If you are my children, you will ask me to melt some peanut butter to drizzle on top. Feel free to fix these pan cakes in your normal way, or experiment with new drizzles and toppings.
These also make for amazing desserts, they are seriously delicious! Using different flavored of yogurt could create a truly unique tasting experience too! What about strawberry yogurt with a blueberry drizzle? Ooh, I am making myself hungry again, haha!
- Non Dairy Pancakes Recipe (dairyfree.answers.com)
- Whole Grain Pancakes (thesuburbansoapbox.com)
- Recipe: Banana Pancakes (peoniesandpancakes.wordpress.com)