Recently The Pioneer Woman has been talking about her love for plain yogurt and answered the question "What the heck do I do with plain yogurt?". This weekend I decided to use some of my homemade yogurt in place of buttermilk in a pancake recipe from my old yellow Pillsbury Cookbook. Of course, I added some vanilla and cinnamon too. The result was delicious! Even my hubby who fancies himself a pancake connossieur approved. They're great for a weekend breakfast! If you have any leftovers, just freeze them and reheat in a toaster oven at a later date.
(Makes sixteen 4-inch pancakes)
2 cups plain yogurt
1/4 cup melted butter (or oil)
1 3/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
dash of cinnamon
- Preheat griddle to 375 degrees.
- In mixing bowl, beat eggs; beat in yogurt and melted butter.
- Add remaining ingredients and beat only until large lumps are gone.
- Pour onto lightly greased hot griddle. Cook until bubbles form and edges are cooked; turn and brown the other side.