YOGURT PANCAKES
Generally, I'm not a huge pancake person, but I just can't get enough of these. Too often, I find them to be too heavy and dry, but the ones I make, adapted from the recipe my mom made when I was little, are everything I think a pancake should be. Light, delicate, and slightly tangy--they come out perfectly fluffy every time. These are also a favorite with my kids. On Sundays, when we all sleep in and are lazy, I make these along with bacon, fresh-squeezed juice, and hot tea and coffee for our family brunch.
Provided by Food Network
Categories main-dish
Time 30m
Yield Makes 12 to 14 (4-inch) pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
- In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.
YOGURT PANCAKES
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
APPLE PANCAKE
Provided by Molly Yeh
Time 50m
Yield 1 pancake (3 to 4 serving)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter.
- In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy.
- Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake "souffles" evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately.
APPLE PANCAKE
This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream
Provided by starmaster25
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
- Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
- Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 86 g, Cholesterol 421 mg, Fat 28.4 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 14.6 g, Sodium 525.1 mg, Sugar 64 g
NO-WEIGH CINNAMON & YOGURT PANCAKES
Pancakes are the ultimate breakfast and these are particularly great to rustle up on a camping holiday, with no scales required!
Provided by Mary Cadogan
Categories Breakfast
Time 30m
Yield 4 batches of dry mix (each batch makes 10-12 small pancakes)
Number Of Ingredients 8
Steps:
- Before you go, tip the flour, sugar and cinnamon into a bowl and mix thoroughly to distribute the cinnamon evenly. Transfer to a rigid container and seal.
- To make a batch of pancakes, tip the yogurt into a bowl or jug and add the egg and milk, then mix with a fork. Rinse the yogurt pot and dry well. Measure a scoop of dry mix into a bowl, make a well in the centre, and add the yogurt mixture. Beat together to make a smooth batter.
- Heat a frying pan with a knob of butter. Spoon tablespoons of mixture, a little apart, into the pan and cook until bubbles appear on the surface, about 2-3 mins. Flip them over and cook until firm to the touch, then transfer to a plate. Add a little more butter and continue to cook the pancakes until all the batter is used up. Serve with toppings of your choice.
Nutrition Facts : Calories 75 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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