Fluffy Yoghurt Pancakes Recipes

FLUFFY GREEK YOGURT PANCAKES

Steps:

• Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
• Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

FLUFFY YOGURT PANCAKES

Steps:

• Gather the ingredients.
• Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
• Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
• While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
• In another medium bowl, whisk together the yogurt and eggs.
• Add the yogurt-egg mixture to the flour mixture and stir to combine.
• Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
• Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
• Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
• Transfer the pancakes to a platter or individual plates.
• Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

YOGURT PANCAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

FLUFFY YOGHURT PANCAKES

Steps:

• In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth.
• Add flour and sugar and whisk again until smooth.
• Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour.
• Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops.
• Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds.
• Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!

FLUFFY YOGHURT PANCAKES

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
• Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.