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“Delicate and tender pancakes that hold together and do not fall apart.”
READY IN:
15mins
YIELD:
8 medium sized pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat egg in a medium sized bowl.
  2. add all dry ingredients.
  3. To dry ingredients, add yogurt, oil, and water a little at a time.
  4. add the water while whisking to desired consistency. I like my batter a little thin. Once I get to desired consistency, I let it sit a few minutes. It will continue to thicken for a few minutes. Whisk again and recheck consistency. Add additional water if desired. Since this is a thinner batter, they will spread when poured onto the hot griddle or pan. Pour appropriate amount to get desired size pancake. It may take a cake or two to get the feel for it.
  5. Cook on medium-high heat on a preheated griddle or pan, turning when bubbles are mostly popped, and underside is golden. Since batter is thinner than typical batters, it is easy to burn. Adjust heat accordingly.
  6. I use butter or bacon grease to oil my pan.

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