{Recipe} Yogurt Pancakes... and waffles

So, it's 2014 already and I have not been blogging for many months. I don't usually make New Year's resolutions. I don't really believe in them. If you want to do something, just do it. There's no reason to wait until the New Year which is a pretty arbitrary date. However, this year I made a few. And one of those resolutions is to blog more. Although I feel that I won't be able to keep it up... So much for being optimistic! 

Greek Yogurt Pancakes

Greek Yogurt Pancakes

Well, I'll try anyway. And I am going to start this year with my favourite recipe for pancakes and/or waffles. To be honest, most of the time when I make pancakes, I just mix whatever ingredients I have on hand and hope for the best. Sometimes it's yogurt, sometimes sour cream, sometimes milk or kefir or ricotta. Then I add eggs and flour to get it to proper consistency. Sometimes those recipes work, sometimes not. One time I was experimenting with another batch of pancakes and the result was amazing. It was so good, that the next time I actually measured the ingredients and then again and again, until I got this perfect recipe that I use all the time now. I still mess with it on occasion. I have added bran to it, I have made it into waffles, I have added spices, but the general formula stays the same. It's fluffy and tender and homey and... oh, so good! Having  oats and greek yogurt in the recipe is a healthy bonus.

Yogurt Pancakes 

Greek yogurt - 1 cup
Baking soda - 1 teaspoon
Flour - 1 1/4 cup
Oats (quick) - 1/2 cup
Brown sugar - 3 tablespoons
Baking powder - 1 1/2 teaspoons
Milk - 3/4 cup
Eggs - 2 large
Oil - 1 tablespoon

  • Start by mixing yogurt and soda in a medium bowl and let it foam a little bit.
  • In a large bowl, mix together all the dry ingredients.
  • Add eggs and milk to the soda-yogurt mixture and mix well.
  • Add wet ingredients to the dry ingredients and mix.
  • Make sure to NOT overmix. Keep the batter lumpy! If you overmix, then the resulting pancakes will be glutenous and rubbery.
  • You may need to add more milk if the batter is too thick.
  • Add a table spoon of oil to the batter and lightly mix.
  • Heat the pan on medium. Lightly brush oil on to the pan and pour heaping spoons of batter.
  • Cook on medium until the bubbles start to appear on the pancakes, about 2-3 minutes. Then flip them and cook another 2-3 minutes or until the pancakes are cooked through. Times may vary based on your stove. I sometimes lower the heat and cook them longer. I keep my pancakes in the warm oven while I cook all the batches.

Comments
I use the same recipe for waffles too. I know, I know, all the cookbooks that I have say that waffles require about 6-8 tablespoons of melted butter, but I just can't fathom adding so much fat into my breakfast. And I can assure you that waffles that I get with only one tablespoon of oil are still very delicious. When I make waffles, I don't worry about them being fluffy since I actually go more for crisp, so I add more dry ingredients - either oats or wheat bran, about 1/4 cup. I figure that it's healthy and if it doesn't effect the taste, then why not.

Greek Yogurt Pancakes

Greek Yogurt Pancakes

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Posted on January 3, 2014 and filed under Photography.