“A peachy keen way to serve up pancakes! Yogurt adds protein and helps leaven these exceptionally tender pancakes.If desired, other fruit yogurts can be substituted for the peach. From Country Living Magazine.”
READY IN:
20mins
YIELD:
8 4inch pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.
  2. In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls.
  3. oil, and the vanilla until blended.
  4. Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened.
  5. (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat.
  6. Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.
  7. Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.
  8. Remove pancake and keep warm on a baking sheet in 200*F.
  9. oven.
  10. Repeat with remaining batter, adding more oil to skillet as necessary.
  11. Serve pancakes warm with maple syrup, if desired.
  12. Enjoy!

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