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.
YOUR CHOICE YOGURT PANCAKES
You can vary the flavor in these by using any flavor of yogurt you please! A basic and very versatile recipe. You can add any fruit you like, if you want to add fruit- try raspberries with lemon yogurt! Yum!
Provided by Roosie
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the dry ingredients (flour, salt, powder and soda) in a medium bowl.
- Combine the wet ingredients (yogurt, milk, egg and oil) in a large bowl.
- Combine the wet ingredients with the dry and mix until just blended.
- Heat a hot lightly oiled or nonstick skillet over medium heat.
- Add about 1/4 cup batter per pancake and cook until bubbles form and edges are beginning to be cooked.
- Flip and cook other side until done.
- Serve hot with maple syrup, fruit or your choice of condiments.
Nutrition Facts : Calories 438.3, Fat 16, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1200.5, Carbohydrate 57, Fiber 1.7, Sugar 6, Protein 15.8
FRUITY YOGURT PANCAKES
Provided by Food Network
Time 15m
Yield 12 servings (1 pancake each)
Number Of Ingredients 6
Steps:
- Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
- Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.
BASIC YOGURT PANCAKES
Provided by Nava Atlas
Categories Breakfast Brunch Valentine's Day Vegetarian Kid-Friendly Yogurt Mother's Day Birthday Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
- 2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
- Variations
- Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
- Fruity pancakes: Add a cup or so of thinly sliced fruits-one kind or a combination-to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
- Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
- Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
FLUFFY YOGHURT PANCAKES
Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 7
Number Of Ingredients 9
Steps:
- Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
- Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g
FLUFFY YOGHURT PANCAKES
I found this recipe in Taste Magazine (New Zealand) and it is amazing. Easy to make, never gloppy in the middle, light and fresh. They will fill you up at the time but not weigh you down and are not overloaded with sweet! These are my signature dish.....Enjoy!
Provided by KiwiYank
Categories Breakfast
Time 13m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth.
- Add flour and sugar and whisk again until smooth.
- Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour.
- Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops.
- Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds.
- Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!
Nutrition Facts : Calories 367.2, Fat 7.4, SaturatedFat 3.6, Cholesterol 122.5, Sodium 887.4, Carbohydrate 60.6, Fiber 1.7, Sugar 10.6, Protein 13.4
YOGURT PANCAKES
Make and share this Yogurt Pancakes recipe from Food.com.
Provided by LoveBakedIn
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs slightly and then combine all the ingredients and mix well.
- Fry on a hot, greased griddle until bubbles form.
- Turn over and cook until done.
- Serve warm with butter, fruit or syrup.
Nutrition Facts : Calories 280.6, Fat 9.2, SaturatedFat 3.5, Cholesterol 75.5, Sodium 475.6, Carbohydrate 39, Fiber 1.1, Sugar 6.1, Protein 9.9
YOGURT PANCAKES
These make an absolutely DeLiCiOuS breakfast. You may turn away at the thought of yogurt in pancakes but you'll regret not trying these! My favorite breakfast!
Provided by MUNCHIES 456
Categories Breakfast
Time 25m
Yield 6 pancakes
Number Of Ingredients 7
Steps:
- Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
- Place the butter in a covered bowl and melt in the microwave.
- Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
- Pour the wet mixture into the dent in the dry mixture.
- Mix with a wooden spoon until the flour disappears.
- Spray a griddle or pan with PAM cooking spray.
- Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
- Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
- ENJOY!
Nutrition Facts : Calories 143, Fat 5, SaturatedFat 2.8, Cholesterol 44.2, Sodium 312.2, Carbohydrate 19, Fiber 0.6, Sugar 2, Protein 5.3
YOGURT PANCAKES
A recipe from The Comfort Food Diet cookbook of Taste of Home. I will do them for my son tomorrow morning.
Provided by Boomette
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 8
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 chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
- To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
- To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.
Nutrition Facts : Calories 121.2, Fat 2.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 196.6, Carbohydrate 20.1, Fiber 0.6, Sugar 4.1, Protein 4.6
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
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