Yogurt Pancakes
Sunday we fortified ourselves with a pancake breakfast. I am partial to small Swedish pancakes made simply from flour, egg, cream, sugar and cardamom. Ted prefers substantial buttermilk cakes as large as his plate. This is the recipe I created for him.
Yogurt Pancakes
¾ cup cake flour
1 tablespoon sugar
½ teaspoon double acting baking powder
¼ teaspoon baking soda
Pinch of salt
1 large egg yolk
½ cup yogurt
¼ cup milk
1 tablespoon melted butter
Vegetable oil for frying
Sift together flour, sugar, baking powder, baking soda, and salt. In a separate bowl blend yolk, yogurt, and milk. Add wet ingredients to the dry until just mixed; whisk in butter.
Place large skillet over medium heat; add small amount of oil. Pour 1/3 of batter into pan; roll pan to evenly spread batter into nice circle. When large bubbles begin to burst, carefully flip cake. Remove from heat when underside is golden brown. Repeat with remaining batter. (Makes 3 large cakes)
Yogurt Pancakes
¾ cup cake flour
1 tablespoon sugar
½ teaspoon double acting baking powder
¼ teaspoon baking soda
Pinch of salt
1 large egg yolk
½ cup yogurt
¼ cup milk
1 tablespoon melted butter
Vegetable oil for frying
Sift together flour, sugar, baking powder, baking soda, and salt. In a separate bowl blend yolk, yogurt, and milk. Add wet ingredients to the dry until just mixed; whisk in butter.
Place large skillet over medium heat; add small amount of oil. Pour 1/3 of batter into pan; roll pan to evenly spread batter into nice circle. When large bubbles begin to burst, carefully flip cake. Remove from heat when underside is golden brown. Repeat with remaining batter. (Makes 3 large cakes)
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