Greek Yogurt Pancakes
Like most of you, I am not a sweets guy, especially in the AM hours. I take a savory bit of deliciousness like bacon or eggs over a sweet roll any day of the week and twice on Sunday. However, my better half like breakfast any meal of the day. I know, crazy talk right? Well, many people like breakfast any time of the day and this is a great way to mix things up a bit so life doesn’t get so boring. We have talked about different types of pancakes on Episode 7 | Baby It’s Cold out side where we highlighted one of my favorites Oatmeal Pancakes, however this time I wanted something slightly different.
In this adaptation of Sour Cream pancakes, I replace the Sour Cream with yogurt. With the popularity of Greek Yogurt in the market place, this seemed like the in thing to do. I tried it, and it turned out Great!
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups Greek Yogurt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- butter for cooking
- maple syrup
- In a mixing bowl combine baking soda, flour, sugar and salt in a bowl. Stir in the Greek Yogurt.
- Add the liquid ingredients and whisk the batter mixture until it is smooth. If you think it is too thick, you can add more milk.
- Add a small amount of butter to your griddle pan and turn the heat to a medium-high temp. Once the butter has melted add about a 1/3 cup to 1/2 cup of the batter mix for each pancake.
- Just when bubbles start to form on the top and the edges start to get caramelized and firm, it is time for you to flip the pancake. Gently after about 3 minutes of cooking on the first side, flip the pancakes and allow them to cook on the reverse side for an additional 2 minutes.
- Serve with maple syrup and butter as desired for a tasty breakfast.
