How To make Yogurt Pancakes
5 lg Eggs
1 1/4 c Milk
8 oz Yogurt, plain
-(I use Dannon and -Knudsen; other brands -might require different -amounts) 4 ts Baking powder
1/2 c Vegetable oil (or less
-for dieters; but use -at least 2 T) 2 1/3 c Flour, white (measure
-carefully after sifting) 1 tb Sugar
1/2 ts Salt
Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. Using a clean eggbeater, beat the egg whites until they are fluffy. Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl. Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. Cook on the hot griddle. NOTES: * Amazingly good baking-powder and yogurt pancakes -- Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning. I love pancakes and I make many varieties and I am an inveterate experimenter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitute for the buttermilk. Yield: Serves 4-6. * I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. * This same recipe also makes really good waffles if you reduce the milk to about 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. : Difficulty: easy to moderate. : Time: 10 minutes plus cooking time. : Precision: measure carefully. : Brian Reid : DEC Western Research Lab, Palo Alto CA : reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid : Copyright (C) 1986 USENET Community Trust
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The range of recipes I share with you represent the range of recipes I cook for my family. Obviously, most of what we cook has a Mediterranean origin, but I also cook plenty of classic American family foods. Banana & Blueberry Pancakes can be found in many cultures in different variations and we really like the thick, hearty American version. I make them with Greek yogurt for extra flavor and because it creates a denser texture. Plus, the yogurt adds a nice shot of protein to them that I like my kids to have to start the day.
I find pancakes a little tricky to make on a school morning since they require stovetop time. Typically, we aren’t up early enough to prepare a full seated breakfast most days. However, on the weekends and vacations we love to make them! I make sure I’ve collected the ingredients during the week, then we mix up the batter and fire up the skillet and get cracking. I pile them high on plates as they come off the heat and my kids typically drizzle them with maple syrup and eat them while they are still hot.
Since these pancakes are filled with fruit and protein, they are really nice and hearty. They are one of my go-to breakfasts to serve on mornings before we ski, or have a big day ahead of us. They even make a filling breakfast-for-dinner in a pinch. You can also switch out the fruits you use depending on the season. Raspberries, strawberries, and apple chunks all taste great.
Our topping of choice for pancakes is real maple syrup. I know some people also prefer honey, powdered sugar, or simply butter. Top the pancakes with whatever you’d like and enjoy them. In some ways, for adults, they are still the ultimate comfort food. When they’re filled with tangy yogurt and lovely fruit you simply can’t help but enjoy them no matter your age!
The best vegan pancakes. ????????
my favourite healthy breakfast!! #pancakes #breakfast #shorts
GREEK YOGURT PROTEIN PANCAKES
1/4 cup oat flour
1/4 cup whole wheat/all purpose flour
1/2 scoop protein
1 egg
1/3 cup greek yogurt
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
*add almond milk until desired texture
when pan frying add banana slices on top- flip when bubbly!
ENJOYYYY!
Fluffy Vanilla Yoghurt Pancakes Recipe
Ingredients
*1 and a half cups flour
*2 tsp baking powder
*pinch of salt
*1tbsp sugar
*1tbsp honey
*2tbsp oil
*2eggs
*1 and a half tsp vanilla extract
*1/2 cup vanilla yogurt
*1 cup milk
Instructions
Whisk together flour, baking powder, sugar and salt
In a separate bowl mix honey, oil, eggs, vanilla extract, vanilla yogurt and milk
Add dry ingredients to wet ones, and stir. *Leave it with a little lumps
Cook pancakes for 2 min each side or until you notice bubbles then flip
Top with your favorite toppings
Enjoy!
Quick apple pancakes with yogurt and cinnamon! #472
Quick and delicious pancakes with apple, yogurt and cinnamon.
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***
Servings: 7 pieces.
Ingredients:
- 150 grams of yogurt (2/3 cup)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 50 grams of sugar (1/4 cup)
- 1/4 teaspoon cinnamon
- 1 egg
- 100 grams of rice flour (1/2 cup)
- 1/2 teaspoon baking powder
- 130 grams of apple
- 1 teaspoon lemon juice
Additionally:
- honey, raspberry
Enjoy your meal!
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Fluffy Yogurt Pancakes | The Spruce Eats #SHORTS
Before Yogurt Toast was Yogurt Pancakes and these make a sweet breakfast, with a sour kick for your next brunch! Subscribe to The Spruce Easts for recipes, hacks and more!
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