Wednesday, September 28, 2011
These were a bit of a science experiment. I wanted to make Edna Mae's Sour Cream Pancakes one morning, but didn't have any sour cream. I did, however, have many little containers of yogurt playing chess around my frig, so thought I'd give it a try.
Turns out, my husband loved them. My 4 year old would never turn down pancakes, so he gobbled them up. The blueberry fruit on the bottom yogurt I used added a subtle tinge of color and slight taste of blueberry. You could really play around with different flavors, or just use plain yogurt.
1 cup yogurt (I use fruit on the bottom)
7 tablespoons flour
1 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 tsp vanilla extract (optional)
Combine yogurt, flour, sugar, baking soda and salt. Stir together gently until almost combined.
Whisk eggs in a separate bowl, add vanilla (if using) and stir to combine. Pour egg mixture into yogurt/flour mixture. Stir together gently.
Ladle the pancake batter into the pan with a 1/4 cup measuring cup. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned.