Hi everyone! Welcome to my new wordpress version of my blog. I decided to make the leap over to wordpress and so far I am loving all the new possibilities. I especially love the new recipe plugin that beautifully formats all the recipes. I’m still a newbie at wordpress so expect the blog to be improving and changing as I continue to learn the ropes! With that said, I have noticed that over these last couple weeks, I realize I’ve been on quite the breakfast kick. I’ve posted a strata, pecan roll, and oatmeal recipe. Well I hope you haven’t gotten sick of breakfast yet, because I am posting yet again about breakfast. These greek yogurt pancakes. Sunday mornings just call for a hot plate of pancakes drizzled in sweet sticky syrup, don’t they?
These pancakes start by whisking your simple basic dry ingredients. And in a separate bowl, combining your wet ingredients. From there, make a well (meaning make a hole) in the center of your dry ingredients and pour your wet ingredients in. Stir them together, but be careful not to overmix. I want tough chewy pancakes! (said no one ever). Then the secret is to let the pancake batter hang out for 10 minutes letting it rest. While your batter is resting, get your skillet ready. Non-stick works best here. Pour a little oil in the pan and then take a paper towel and wipe the skillet down leaving a thin sheen of oil. Now you are ready to become the pancake master. To get the perfect pancake, pour your batter in and once you see those bubbles rising and popping go ahead and flip. If you are making a stack of pancakes for a crowd, you can keep them warm in a pre-heated oven of 175-200 degrees.
These are light and a little on the thinner side (perhaps because I used fat free milk mixed with vinegar as opposed to buttermilk?) but delicious nonetheless. Now, don’t get me wrong adding greek yogurt I don’t believe made these healthy in any sort of way. But, hey, it’s Sunday morning a time for relaxation and sticky pancake fingers. Not a time to count calories. That can be reserved for Mondays.
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 plain greek yogurt
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1-2 teaspoons vegetable oil
- 1. Adjust oven rack to the middle position and heat oven to 200 degrees. Spray a wire rack set in a rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk together buttermilk, greek yogurt, eggs, and melted butter. Make a well in the center of dry ingredients and pour wet ingredient; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let the batter sit for 10 minutes before cooking.
- 2. Heat 1 teaspoon oil in a 12-inch skillet over medium heat until shimmering. Using a paper towel, carefully wipe out the oil leaving a thin film of oil on bottom and sides of pan. Using a 1/4 cup measuring cup, portion out the batter for each pancake. Cook until the edges are set, and the first side is golden brown and bubbles on the surface are just beginning to break, about 2 to 3 minutes. Using a spatula, flip the pancakes and continue to cook until the second side is golden brown (about 1 to 2 minutes). Serve immediately, or transfer to a wire rack in the preheated oven. Repeat with the remaining batter. Serve immediately with warm syrup!
- Note: Cook's Illustrated recommends a lower protein all purpose flour like Gold Medal or Pillsbury for this recipe. If you use an all-purpose flour with a higher protein content, like King Arthur, add an extra tablespoon or two of buttermilk.