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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1-1/2 cup Plain Yogurt
- 1/3 cups Milk
- 1 Tablespoon Sugar
- 2 whole Eggs
- 4 Tablespoons Melted Butter
- 2 cups All-purpose Flour, Whole Wheat Pastry Flour, Or A Combination Of The Two
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1 pinch Salt
- Optional For Toppings: Yogurt, Nut Butters, Fruit, Jam, Chocolate, Nuts, Syrup, Honey
Method
- In a large bowl whisk together the yogurt, milk, sugar, eggs and butter until smooth. Set aside.
- In another bowl sift together the flour, baking powder, baking soda and salt. Gently fold the flour mixture into the yogurt mixture, adding a little more milk if the batter is too thick.
- Cook the pancakes in a skillet that you've heated over medium-low heat. Just add a scoop (full pancake size) of batter onto the hot pan and cook them for about 3 minutes per side. When done remove the cooked pancakes from the skillet and repeat with remaining batter.
- Let the cakes cool for 10 minutes. Using a 1-1/2 inch circular cutter cut out about 3 circles per pancake (and maybe eat the scraps-mmm!).
- Top with whatever your heart desires: yogurt, nut butters, fruit, jam, chocolate, nuts, syrup, honey ... really, anything!
- *NOTE: These pancakes freeze really well; just thaw them in the fridge or countertop and place under the broiler for a minute or so to crisp up the outside and keep the inside nice 'n' moist!*
