Basic Yogurt Pancakes Food

YOGURT PANCAKES

Steps:

• Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
• In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.

YOGURT PANCAKES

Steps:

• Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
• Place the butter in a covered bowl and melt in the microwave.
• Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
• Pour the wet mixture into the dent in the dry mixture.
• Mix with a wooden spoon until the flour disappears.
• Spray a griddle or pan with PAM cooking spray.
• Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
• Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
• ENJOY!

YOGURT PANCAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

BASIC YOGURT PANCAKES

Steps:

• 1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
• 2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
• Variations
• Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
• Fruity pancakes: Add a cup or so of thinly sliced fruits-one kind or a combination-to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
• Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
• Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

YOGURT PANCAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
• To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
• To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.

BISQUICK FRUITY YOGURT PANCAKES

Steps:

• Beat all ingredients with wire whisk or hand beater until well blended. The batter will be thick.
• Pour batter onto hot griddle, by spoonfuls, grease if necessary, spread lightly.
• Cook until edges are dry. Turn, cook until golden brown.

YOUR CHOICE YOGURT PANCAKES

Steps:

• Combine the dry ingredients (flour, salt, powder and soda) in a medium bowl.
• Combine the wet ingredients (yogurt, milk, egg and oil) in a large bowl.
• Combine the wet ingredients with the dry and mix until just blended.
• Heat a hot lightly oiled or nonstick skillet over medium heat.
• Add about 1/4 cup batter per pancake and cook until bubbles form and edges are beginning to be cooked.
• Flip and cook other side until done.
• Serve hot with maple syrup, fruit or your choice of condiments.

YOGURT PANCAKES

Steps:

• Beat the eggs slightly and then combine all the ingredients and mix well.
• Fry on a hot, greased griddle until bubbles form.
• Turn over and cook until done.
• Serve warm with butter, fruit or syrup.