Greek Yogurt Pancakes Original Recipe:
12 oz vanilla yogurt1 ½ C all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg
¾ C milk
Combine dry ingredients. Whisk together wet ingredients. Pour into dry mixture and stir until just combined. Over med-high heat, scoop ¼ C batter onto skillet per pancake. Flip when bubbles appear. Cook until golden brown.
My notes: I doubled the recipe (I freeze the extra pancakes for later in the week – or later that night where my teenage son is concerned). I also let the batter sit for 5-10 minutes after I finished mixing it. It was too thick for my liking so I added some (just eyeballed it) more milk. I also added 2 TBSP of sugar & 2 TBSP lemon juice to make them light & fluffy. I added 1 TBSP of vanilla (remember the batter was too thick for me) and eyeballed a little bit of cinnamon – the vanilla & cinnamon were strictly for taste! By doubling the recipe, I got about 30 pancakes out of this batch. I bet they’ll be gone by tomorrow!!!
Source: Chobani
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