Some of you have already found this recipe – I posted it a while back on the old blog. But I’d like to share it with new readers, and make sure it is preserved at One Green Generation, because these are so tasty!!!
When I wrote about these before, I was addicted. And I’m still addicted! I probably make these three or four times per week. They’re a great complete meal, with grain, dairy, protein, and a seasonal or preserved fruit. And they’re low in fat! Mmmmm.
(I have changed the recipe slightly from what I posted originally…)
- 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
- 1 1/2 T sugar
- 1 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2 large eggs
- 1 c yogurt (vanilla or plain)
- 1 t vanilla (leave out if using vanilla yogurt)
- 1 c fresh or frozen fruit (optional)
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
Makes 8 medium-sized pancakes.
Oh, let me also point you to some of the other renditions, as this recipe - which I am proud to say is one I completely made up all on my own – has since been passed around the internet:
Chile made them vegan, with soy yogurt, flaxseed “eggs”, and King Arthur’s whole white wheat flour. Carla calls them “Melinda’s Tempting Treat” and made them using vanilla yogurt and topped them with homemade rhubarb jam. Beany writes about hers here, using honey instead of sugar to make them 100% local. Green Bean writes about hers here, and told me recently that her boys eat them all the time. Ecoburban Mom doubled the recipe and makes them a few times a week for her family. She writes about them here. Arduous writes about her rushed version of it here, dubbing it “Melinda’s Yogurt Pancrack.” Megan found a lonely carton of yogurt in her fridge and made pancracks, singles style. Heather succumbed to the peer pressure and made them too, exclaiming, “Holy flapjack, Batman! These things rock!”
Let me know if when you try them!