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Cornmeal Pancakes Using Yogurt

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“I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)”
READY IN:
25mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
  2. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
  3. Pour 1/4 cup measures of batter into skillet in batches.
  4. Cook about 3 minutes or until golden, turn and cook 1 minute more.
  5. Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

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