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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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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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!
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How to Make the 'Fluffiest' Pancakes with Greek Yogurt!
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Who doesn't love a fluffy Pancake? I know I do and I don't always have buttermilk on hand to make fluffy buttermilk pancakes so I like to make these amazing fluffy greek yogurt pancakes instead! Greek yogurt is a fitting ingredient in these pancakes as Pancakes come from ancient Greece! Top With some Maple syrup or Honey and you will have an amazing Breakfast!
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Apple Pancakes Recipe with Yogurt and Oats - No Sugar No Oil No Flour
Recipe for healthy apple pancakes with yogurt, oats and eggs as main ingredients. There is no oil, butter, no sugar and no flour, and they taste amazing! If I served them to you without telling you what the ingredients are, you would never know that this is a healthy recipe.
Check out: for printable recipe
Ingredients
1 cup old fashioned oats (82g)
1 cup sugar free vanilla yogurt (245g)
2 eggs
3 tbs egg whites (46g)
8 oz apple (1 large or 2 medium or 3 small apples)
1 tsp baking powder
1 tsp vanilla extract
zest of half a lemon
Items used in video:
Frying Pan:
For grinding the oats I use nutribullet:
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Nutritional Facts
9 servings per recipe
Calories per Serving: 78
Total fat: 2 g
Total Carbohydrates: 11 g
Net Carbs: 9.5
Protein: 5 g
***This is only an approximation***
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FLUFFY YOGURT PANCAKES | BLUEBERRY COMPOTE | BASIC RECIPE
This is my FAVOURITE recipe to make to brighten up my day. Nothing like a great pancake breakfast to kickstart a beautiful morning. I hope making this recipe will bring you as much joy as it does for me!
FLUFFY YOGURT PANCAKE
Makes 6 pieces + 1 piece to eat while cooking
Plain Yogurt 175g
Milk 100g
Vanilla 2g
Egg yolk 40g (from 2 large eggs)
AP or Cake Flour 150g
Baking Soda 3g
Baking Powder 2g
A pinch of salt
Egg white 60 (from 2 large eggs)
Sugar 45g
GUIDELINES:
*Whip egg whites until medium peaks
*Fold meringue into batter with 20 - 25 folds
*Scoop 1/3 cup of batter to cook each pancake
*Cook pancake on LOW heat, 3 - 4mins on each side with LID ON
*If you are lazy to whip the egg whites, you can just mix it in with the yogurt mixture, it will be a lil less poofy, but still very good :)
QUICK BLUEBERRY COMPOTE
Frozen berry 250g (100%)
Sugar ~25g (10%)
Cornstarch ~12.5g (5%)
Water ~100g (40%)
*adjust sweetness level based on berry’s season
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