Yogurt pancakes on a Rainy Sunday Morning

It is a rainy, gray and cold Sunday morning.

So I try not to think about the fact that it is the middle of the summer here in the Netherlands... Instead I find some warm clothes and head to the kitchen with this idea in my head to make pancakes for breakfast.

The only problem is that we have no milk in the house.

I do have low fat yogurt left over, which I bought for the chocolate muffins I made earlier in the week. Can you substitute yogurt for milk in a recipe? I think not.

Thus I search the Internet for some recipe ideas and found one that seems simple enough. Here is the link to the recipe from the One Green Nation website.

I eagerly whisk together the ingredients and start making the pancakes.
Observation number 1: They are quite tricky to flip over and I had to add a bit of oil every time before I added a new pancake to the non stick pan;
Observation number 2: They become very brown, very quickly so timing is important;
Observation number 3: They are more like flap jacks than pancakes;
Observation number 4: They taste very "eggy" and salty (Maybe a little bit more sugar next time?).

I served them up with maple syrup and strawberries which turned out to be a fabulous combination and that greatly improved the overall pancake experience.

Will I make this recipe again? Honestly, I am not sure.

If you want to give it a go then here is the recipe copied from One Green Nation:

Ingredients:

• 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
• 1 1/2 T sugar
• 1 t salt
• 1/2 t baking soda
• 1/2 t baking powder
• 2 large eggs
• 1 c yogurt (vanilla or plain)
• 1 t vanilla (leave out if using vanilla yogurt)
• 1 c fresh or frozen fruit (optional)

Method:

1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.

2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.

3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.

4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).

5. Pre-warm a pan on medium-low heat.

6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.

7. Coat the pan with a thin layer of butter.

8. Use a 1/3 c measuring cup to pour pancakes onto pan.

9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).

10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.

11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!