yogurt pancakes

I’m not a breakfast person. The ratio of breakfast recipes to dinner recipes on this site speaks clearly to that. And yes I’ve read the research. Breakfast is the most important meal of the day.
Yada-yada-yada. Even so. No.
Coffee. I’m all about coffee.
Coffee is my breakfast.
Coffee is my love language.
Coffee.
Ahem.
Unfortunately my kids won’t drink the stuff.
So there are things like poached eggs on toast. Sweet potato hash with sausage. Spiral-skillet apples. And these pancakes. —Buttery, light but heavy with yogurt, slightly sweet. Ultimately, the perfect breakfast for a lazy weekend.
Enjoy!

 

YOGURT PANCAKES

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 cups whole milk
3/4 cup greek yogurt
2 eggs
2 tablespoons butter

Start by melting the butter in a large mixing bowl. Add the eggs, sugar, salt and whisk well. Add the baking powder and whisk again until frothy. Finally, whisk in the yogurt. (Greek Gods Honey-Vanilla flavor is my favorite for this recipe!) When everything is well combined add the milk and flour, stirring until the whole mixture is well blended without lumps.

Heat a large griddle or flat-bottom pan over med-high heat and melt a little butter in the bottom of the pan to prevent the pancakes from sticking. Using a 1/3 or 1/4 measuring cup to measure out the batter for each cake, cook one side until it bubbles, flip, and cook the other side until golden brown. Top with your favorite flavor of deliciousness. Jam, syrup, fresh fruit, yogurt, or as one dear friend of mine showed me: peanut butter, maple syrup, and whipped cream. (Decadent!)

 

One thought on “yogurt pancakes

  1. Pingback: rustic pastry with preserves | EatWriteRepeat

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