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Sometimes you just need to round up a few friends, throw your essentials in a bag, and skip town. Make a stop at In-n-Out for dinner on the way. Have a few bourbon negronis when you reach your destination. And just relax.
Sometimes a weekend in Tahoe is just what the doctor ordered. Especially when that weekend is filled with good company, good energy and some good eating. And waking up to morning snowfall is really the cherry on top of a perfect weekend.
Sometimes on a snowy Sunday morning you just need pancakes. In this case, it had to be yogurt pancakes. In my world, there would be no yogurt pancakes without Adrian.
Adrian used to make these yogurt pancakes that I was obsessed with. I’m not even really a pancakes for breakfast person, but those yogurt pancakes were something special. Notice all this talk in the past tense? That’s because the recipe mysteriously disappeared a few years ago, and we have been without yogurt pancakes ever since. Sometimes he jokes that I snatched the recipe, and now I kind of wish that I had because then at least one of us would still have it.
I tried to find the recipe online a while back, but there are a ton of yogurt pancake recipes on the internet, and the ones I did try weren’t quite right. I actually gave up kind of quickly. But recently I got this hankering for yogurt pancakes. So the search resumed.
After a couple of tries and some tweaking here and there, I ended up with a yogurt pancake that is pretty close to the original. It’s a flatter, creamier pancake; not as fluffy as a buttermilk pancake, but it does have some body and a similar tang. I like them with a little mascarpone butter and a drizzle of maple syrup, or a squirt of lemon juice and powdered sugar. A dollop of this warm blueberry sauce is also a really nice treat. And you definitely can’t go wrong with a few slices of bacon on the side. Sometimes only yogurt pancakes will do.
yogurt pancakes with mascarpone butter
adapted from the Washingtonian
makes about 12 6-inch pancakes
for the mascarpone butter:
1/2 cup salted butter at room temperature
1/3 cup mascarpone cheese
In an electric mixer fitted with the paddle attachment, mix the butter and mascarpone on medium speed until smooth. Store, covered, in the fridge. Makes about 1 cup.
for the pancakes:
3/4 cup plain or vanilla yogurt (not Greek style yogurt)
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon or tangerine zest
1-1/4 cups milk, or more as needed (same note as yogurt)
1-1/2 cups self-rising flour (you can substitute 1-1/2 cups all-purpose flour, 3/4 teaspoon salt, and 2-1/4 teaspoons baking powder, mixed together)
3 tablespoons sugar
vegetable oil, butter, or bacon fat for greasing the pan
maple syrup and/or lemon wedges and confectioner’s sugar for serving
In a large bowl, combine the yogurt, melted butter, egg, zest, and milk and beat well with a whisk or electric mixer. Add the flour and sugar. Stir carefully until incorporated, being careful not to overmix. Add more milk if the batter is too thick. It should have the consistency of a milkshake.
Preheat the oven to 175°F. Heat a griddle or nonstick pan over medium-high heat, and add 1 tablespoon of oil, butter, or bacon grease. To see if the griddle or pan is hot enough, throw in a little batter. You should hear a light sizzle but shouldn’t smell or see smoke.
When the griddle or pan is ready, use an ice cream scoop to pour the batter. Watch for little bubbles to form on the surface, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Keep the pancakes in the oven until you’re ready to serve.
Serve warm with a drizzle of maple syrup and 1 to 2 tablespoons of mascarpone butter. Garnish with confectioner’s sugar and a lemon wedge.