pancakes! yum!

We’ve been doing a lot more pancakes around here lately. They used to be just a Saturday thing, and then turned into a weekend thing, and now they’re starting to show up on weekday mornings, too, when I have time to get them cooking. I love this recipe (modified from a New York Times cookbook recipe for sour cream pancakes) because it’s filling and wholesome, and because ALL the boys gobble them right up. (And, uh, I do too.)

I double this recipe, which makes enough (with maybe a leftover pancake or two) for two teenage boys, one ravenous toddler, and a breakfast loving mama. I have added wheat germ before, but I think the grittiness detracted a bit from the deliciousness of the tender pancakes, so I’ve been omitting it lately.

Perfect Pancakes

3/4 cup unbleached all purpose flour
1/4 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain whole milk yogurt
ROUGHLY 1/2 cup milk
1 egg
2 tablespoons melted butter

Preheat your griddle on medium high heat and coat with spray oil.

Put flour, salt, and soda in a bowl. Mix together with a balloon whisk. Make a well in the middle.

Add yogurt, egg, and melted butter to the well. Mix lightly, then incorporate into the dry ingredients.

DO NOT MIX MORE THAN NECESSARY. Nobody likes tough pancakes. Batter will be a little lumpy, so relax.

Add milk, one shploop at a time, and mix lightly, until the batter is about the consistency of a melty milkshake. I like my pancakes pretty thin, so if you like thicker ones, use less milk.

Drop about two tablespoons of batter on the griddle for each pancake, spread around into a circle with the spoon, and flip when bubbles appear. (Duh.)

If you’re out of yogurt: Substitute buttermilk. Make your own buttermilk by putting one tablespoon of vinegar in a measuring cup and then filling to the one cup mark with milk, then let sit for 5 minutes. I just add one tablespoon butter instead of two if I use this method, and it will require less milk to thin the batter. Also, you can sub part or all of the yogurt with sour cream; I skip the butter entirely if using sour cream.

Serve with softened butter and heated real maple syrup.

1 Comment (+add yours?)

  1. camille
    Apr 06, 2011 @ 02:06:48


    a girlfriend turned me onto adding pureed sweet potato to the batter. i cook a small SP for @ 4 minutes in the microwave, then process it with a wee bit of buttermilk then add it to the batter. adds a little sweetness and turns the cakes slightly orange. Bonus!

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