“Buttermilk” Pancakes
This is a twist on a classic buttermilk pancake from the New York Times. I never have buttermilk because it comes in huge containers and goes bad quickly so I almost always substitute it out with yogurt. In this recipe, its there is no need to thin the yogurt out with milk as the recipe has a great cakey texture from the yogurt with a crispy top and bottom. This recipe makes about 10 pancakes; feel free to half or keep in the fridge and reheat in the toaster.
Recipe:
10 oz. flour
3 Tbs sugar
1.5 tsp baking powder
1.5 tsp baking soda
0.75 tsp salt
560 g. yogurt
3Tbs butter melted (and cooled if you are organized)
2 eggs
Preheat the oven to the lowest setting.
Combine the dry ingredients.
If the butter is cooled, make a well in the center and add all the wet ingredients and stir until uniform, but lumpy. If the butter is not cooled, add the yogurt and eggs into the center of the dry ingredients and begin to mix until the flour is about 3/4 incorporated. At this point, add the butter and stir until uniform, but lumpy.
Heat the pan on medium and once it is warm, put 1/2 c batter in the pan.
Once there are bubbles on the top, flip the pancake and cook until golden brown.
Put the pancake in the oven to keep warm until all are ready to eat.
Tip: if you want to put “things” in the pancake (i.e. chocolate chips or banana) put the items in the batter after step 4. Then add a little batter to make sure all of the items are covered with batter on both sides.
