I... Agreed.
We aren't going back to "normal" pancakes ever again!!
How could I not share this recipe with you?
I hope you try it!
And if you do... let me know what you think!
YOGURT PANCAKES
Ingredients:
2 c. Whole Wheat Flour
2 c. Whole Plain Yogurt
2 Eggs, lightly beaten
1/2 tsp. Sea Salt
1 tsp. Baking Soda
2 T. Melted Butter
Ingredients:
2 c. Whole Wheat Flour
2 c. Whole Plain Yogurt
2 Eggs, lightly beaten
1/2 tsp. Sea Salt
1 tsp. Baking Soda
2 T. Melted Butter
Prepare the night before:
Soak flour in yogurt (covered) in a warm place for 12-24 hours.
Soak flour in yogurt (covered) in a warm place for 12-24 hours.
(This is after it set for almost 24 hours)Stir in other ingredients and thin to desired consistency with water.
(I did not add any water to my mixture.)Cook on a hot, oiled griddle or cast iron skillet.
(I used a non-stick griddle.)Cook on one side until you start to see little bubbles!
(You will want more than just a few bubbles though!)These pancakes cook more slowly than regular pancakes.
The texture will be chewy and the taste pleasantly sour...
Serve with butter and maple syrup!
SO GOOD!
Enjoy!
This looks delicious. I wonder if you could use blueberry yogurt; that is what I made Sunday morning using frozen handpicked berries and the recipe from the Betty Crocker Cookbook. Homemade pancake are so much better than box or shaker things.
ReplyDeleteThanks,
Shelby
yum!!! :)
ReplyDeleteoooh I'll have to try these! With Brayden out of school now and two kiddos to feed breakfast 7 days a week again cereal just isn't going to cut it around here :)
ReplyDeletelooks good, lets eat. love madelyn
ReplyDeleteSounds sooooooo good...even though i must admit i would have to hide the batter while it "rests"...or my finicky family would never try it!! LOL!!
ReplyDeleteANd your adorable little is getting so big!! How cute is she??
Mom made those a few weeks ago. they were good. YUM YUM love madelyn
ReplyDelete