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
How To make Yogurt Pancakes's Videos
REI Camp Recipes: Greek Yogurt Pancakes
Greek Yogurt Pancakes
Full recipe at:
Replicate the bright tangy taste of buttermilk pancakes, without the buttermilk. By using Greek yogurt in your batter instead, you can enjoy fantastic tasting pancakes while adding in your own preferred flavor.
Buttermilk pancakes are great, but it’s not the most versatile of ingredients to keep in your cooler. Greek yogurt, on the other hand, is great to have on hand—especially for pancakes.
Healthy Greek Yogurt Pancakes Recipe
This Healthy Greek Yogurt Pancakes Recipe is an easy, one-bowl, delicious and nutritious breakfast that your whole family will love! Freezer-friendly with gluten-free and refined sugar free options!!
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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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ONLY 50 Calories FLUFFY PANCAKES ! *AMAZING* Low Calorie Pancakes Recipe????
Only 50 Calories Fluffy Pancakes Recipe ! Low calorie breakfast pancakes! Healthy Low calorie pancakes!
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50 Calorie Pancakes Recipe:
- 1 Egg
- 15g (1 tbsp) Sugar
- 1 tsp Vanilla
- 30g (2 tbsp) Yogurt (I used greek yogurt)
- 25g (3 tbsp) All Purpose Flour
Makes 4, 4 inch Pancakes. Each Pancake is roughly 50 calories.
Serve with 0 calorie Syrup or Maple Syrup.
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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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!
Recipe:
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