Tried this yogurt pancake recipe this morning…not quite sure how the texture is supposed to be. I have never made a yogurt pancake before! They were somewhat doughy in the center, but that could be from the yogurt. Either way, Scarlett gobbled them up! Will most likely try some tweaking at a later time. Let me know if you try this recipe and get a different result!
I had a yummy pumpkin muffin from Great Harvest Bread Co. for breakfast! Enjoyed this tasty treat while working on Scarlett’s pancakes.
1 egg, lightly beaten
2⁄3 cup mild, full-fat natural yogurt
2⁄3 cup milk
11⁄4 cups self-raising flour
1⁄4 tsp salt or 2 tbsp maple syrup (for a sweeter version)
vegetable oil for frying
Here’s my batter after mixing all the ingredients:
I wasn’t super precise with my measuring, which could have played a part in the odd texture. (Also, I see in later instructions that I should “flatten slightly with a spatula”…my batter was too liquid for that.)
Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula.
(Here’s some frying in more oil…)
(And here’s some frying in less oil…)
They should spread to about 6cm (2 1/2in) across. Cook for 1–2 minutes until lightly browned, then turn and cook for a further 1–2 minutes until browned on the other side and set in the center.
Drizzle maple syrup over the pancakes and serve sprinkled with fruit.
I froze these in packs of four. Just layered plastic wrap between them and then put them in sandwich baggy! Reheat in the toaster!
Yogurt Pancakes, recipe by Annabel Karmel, First Food Original Edition