GREEK YOGURT PANCAKES
These Greek Yogurt Pancakes are the easiest and fluffiest pancakes you’ll ever have. Made with healthy greek yogurt and oats they’ll become your favourite breakfast. Use the same batter to make waffles for a crispy treat.
To be truthful, most of the measure when I work pancakes, I rightful mix some ingredients I have on hand and plan for the top. Sometimes it's food, sometimes lemony toiletries, sometimes river or kefir or ricotta. Then I add eggs and flour to get it to comely consistency.
Sometimes those recipes wreak, sometimes not. One case I was experimenting with added clutch of pancakes and the finish was awful. It was so beneficent, that the close example I actually metric the ingredients and then again and again, until I got this perfect recipe for European Yoghurt Pancakes that I use all the dimension now.
INGREDIENTS :
- 2 large eggs
- 1 teaspoon baking soda
- 1 1/4 cup flour
- 1/2 cup quick oats
- 3 tablespoons brown sugar
- 1 1/2 teaspoon baking powder
- 3/4 cup milk (I use 2%)
- 1 cup Greek yogurt (I use 0%)
- 1 tablespoon vegetable oil
- more oil for cooking pancakes
INSTRUCTIONS :
- Start by mixing yogurt and soda in a medium bowl and let it foam a little bit.
- In a large bowl, mix together all the dry ingredients.
- Add eggs and milk to the soda-yogurt mixture and mix well.
- Add wet ingredients to the dry ingredients and mix.
- Make sure to NOT overmix. Keep the batter lumpy! If you overmix, then the resulting pancakes will be glutenous and rubbery.
- You may need to add more milk if the batter is too thick.
- Add a table spoon of oil to the batter and lightly mix.
- Heat the pan on medium. Lightly brush oil on to the pan and pour heaping spoons of batter.
- Cook on medium until the bubbles start to appear on the pancakes, about 2-3 minutes. Then flip them and cook another 2-3 minutes or until the pancakes are cooked through. Times may vary based on your stove. I sometimes lower the heat and cook them longer. I keep my pancakes in the warm oven while I cook all the batches.