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| YOGURT PANCAKES | |
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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 (or 6 medium eggs). 5 large eggs 1 1/4 cups milk (300 ml) 8 oz plain yogurt (125 ml) 1/2 cup vegetable oil (125 ml) 2 1/3 cups white flour (235 g) 4 tsp baking powder (20 ml) 1 Tbsp sugar (15 ml) 1/2 tsp salt (2.5 ml) 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 brushed with melted butter or oil. 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 but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. 10 minutes plus cooking time. Measure carefully. Serves 4-6 Author: Brian Reid | |
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