Wednesday, 7 November 2012

Yogurt Pancakes

Pancakes are something everyone does similarly but differently. I mean the basics are the same - flour, butter, egg, milk - but people have their own way of making them, and pancakes are easily adaptable (banana pancakes, chocolate chip pancakes, blueberry pancakes, cinnamon pancakes.... This can go on for a while).

When we were younger, pancakes wasn't one of the foods we'd usually have for breakfast, and when we did, it was usually from a box mix. As I got older I started to experiment making my own pancakes and realised they were so easy to make. I tried out so many 'basic' pancake recipes and eventually was able to take the attributes that I like and came up with a pancake recipe making pancakes just how I like them (fat and fluffy, and if left on the heat a little longer, a little bit of a crisp), with ingredients I know we always have.

Now, this is the first recipe on my blog that serve a normal amount of people (3-4, depending on how hungry you are) and that's because I made them on a day when everyone was at school/uni/work/out (muhahahaha), and only my dad and I were home. I live for these opportunities. However, normally I double/triple the ingredients. That's when pancake making becomes not fun and so long. 

Yogurt Pancakes

140 grams (1 cup) plain flour
2 tablespoons sugar
1 teaspoons bicarbonate of soda
2 teaspoons baking powder
1/2 teaspoon salt
240 grams (1 cup) Greek yogurt*
2 eggs
1/2 teaspoon vanilla extract
A couple of splashes of milk*
Butter, for the pan

In a medium sized bowl, mix together the flour, sugar, bicarbonate of soda, baking powder and salt. Throw in the yogurt and mix with a wooden spoon. The mixture will be quite thick if you're using Greek yogurt, but don't worry, it will thin out. In a small separate bowl, lightly beat the eggs and vanilla, then add it to the yogurt-flour mixture, and mix it in with a wooden spoon. Add a few splashes of milk to get it to the right consistency (a thick honey-ish consistency). Don't worry if its bumpy and lumpy, its not meant to be smooth.

Melt a little butter in a frying pan on medium-low heat and melt. Add a 1/3 of a cup, or little teacups, of the mixture at a time, or as many as you can fit on the frying pan (I could fit 2 pancakes at a time). Let it take its time to cook, don't turn up the heat, as it usually browns the pancakes too quickly and leaves the inside uncooked. When quite a few bubbles appear on the pancake, its ready to flip over. The other side won't take much time to cook, leave on for a minute or two and check if its browned. 

Serve warm with maple syrup, with some fresh fruit, or like my sisters - with nutella.

* I always use Greek yogurt because that's what we've always got. I need the splashes of milk at the end because Greek yogurt is thicker than normal yogurt. I guess this would also work with normal yogurt (although the measurement in grams would be different) and you may not need (or need as much) milk at the end.


  1. they look delicious! Wish someone at home would make them for me...

  2. These look so yum, I stumbled on your page by accident and boi o boi am I glad that I did. I shall deffo be making these babies for my hubby this sat. On this birthday. YUM! This wont be the last time I will be visiting your site. God Bless you lady and those blessed culinary fingers of yours :)