Prep 15 mins
Cook 0 mins
Williams-Sonoma pancakes with a great blend of flavors. To ensure your pancakes turn out light and fluffy, do not overmix the batter. Too much stirring will develop the gluten in the flour and produce tough pancakes. Use a griddle or a heavy nonstick fry pan and heat it thoroughly before adding the batter. Turn the pancakes only once, when bubbles appear on the surface and the bottoms are golden brown.
- 2 eggs
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain low-fat yogurt
- 1 1⁄4 cups milk
- 4 tablespoons unsalted butter, melted
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 4 oranges, peeled and sectioned
- honey, for serving
- In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth.
- Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.
- Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.
- Top the pancakes with orange sections and honey. Makes 12 pancakes;.
Followed your recipe right on down, but did use milk with 2% fat as well as a fat-free yogurt! The resulting pancakes are very, very nice, & especially so when I included a generous measure of the orange zest! The orange slices & a light honey made for a great topping! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]