I don’t know about you, but sometimes I just have a hankering – to do a thing, eat a thing, make a thing. And a few weeks ago, that particular hankering was related to breakfast. It was a Sunday morning, and the baby had slept well, so I was feeling good. And I woke up hungry – hungry for pancakes.
The main problem was that we didn’t have any milk (which is generally necessary for basic pancakes), but there in the back of the fridge was a large tub of Greek yogurt. I had this idea in my head that we wouldn’t need milk if we could use the yogurt, so after a little googling I found my hunch was correct. It seemed that the main difference would be that the batter would be a little thicker, but otherwise, the pancakes should bake up light and fluffy per usual.
Well, maybe not “per usual”, because the pancakes that resulted were indeed very light and fluffy – lighter than expected, and quite thick, which was also to be expected considering the batter wasn’t as thin as it would be with regular pancakes. But this is a good thing. The Boy was highly complimentary of the lightness of the pancakes and H (who was with us that morning) thoroughly enjoyed them with maple syrup as well. We ran out of syrup, so I ended up eating mine the way I did as a kid – with peanut butter! – and that was also very tasty.
Someone who wasn’t with us last year for Pancake day was little B, and she got to enjoy pancakes for the first time. Or maybe I should say “enjoy”, because she enjoyed shredding the bits of pancake we got her. She enjoyed banging them on her high chair, and she enjoyed throwing them on the floor. We did shove a couple small bits into her mouth that she ate without too much complaining, but sigh – she isn’t really into eating real food yet, which is my personal challenge.
But whenever she does get better at eating, I think these pancakes (or the others) might make a reappearance. Because we definitely find ourselves running out of milk, but it’s nice to know that we don’t have to run out the store to get ingredients for yummy pancakes.
Greek Yogurt Pancakes
Yield: About 12 pancakes
2 large eggs
1/2 tsp vanilla extract
7 tbsp all-purpose flour
2 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup Greek yogurt
butter and maple syrup, for serving
Put the Greek yogurt in a large bowl and mix with the dry ingredients. Stir until just combined.
In a separate bowl, whisk together the eggs and vanilla, then add into the bowl with the yogurt mixture, and stir until mixture is just barely combined.
Heat a griddle or skillet over medium-low heat and smear a little butter or cooking spray on the surface. Drop the batter by ¼ cup portions onto the griddle and cook on the first side until bubbles form. Flip them to the other side and cook until golden brown.
Serve with butter and maple syrup (Or peanut butter!).