Breakfast Yogurt Pancakes
Breakfast Yogurt Pancakes recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 1 ¼ | cups |
milk
|
|
| 8 | ounces |
yogurt, plain
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | cup |
vegetable oil
|
|
| 2 ⅓ | cups |
all-purpose flour
measure carefully after sifting |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 231.2 | ml/g |
yogurt, plain
|
|
| 2E+1 | ml |
baking powder
|
|
| 118 | ml |
vegetable oil
|
|
| 552 | ml |
all-purpose flour
measure carefully after sifting |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
Directions
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.
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.
Serve with fresh fruits and maple syrup.
